Braised Sea Cucumber with Onion

Dacong shao haishen, Beijing.

Cut the prepared sea cucumbers in half or thirds. Heat a saucepan with water and cook the sea cucumbers in it. Remove and drain. Cut the sea cucumbers into 6 cm long pieces, score them at the ends.

Heat the lard in a wok and sauté the star anise and onions. When the onions turn slightly yellow, extinguish with soy sauce. Add sea cucumbers, clear soup, rice wine and salt and saute. Season to taste and thicken with cornstarch.

Serve drizzled with flower pepper oil.

Sea cucumber (haishen): in Chinese waters live 60 species of these elongated or round animals belonging to the echinoderms, of which 20 species are edible. They grow up to 30 centimeters long and are an expensive delicacy. After removing the innards, they are cooked and then dried in plant ash or in the sun. In this form they are sold on the market as smooth or spiny dried products. Before preparation, they must be soaked for a day in warm water, which must be changed regularly, and then done for several hours.

Stefan Ullmann, Making Chinese, Dishes and their History, Edition

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