The method. Put the sea-cucumbers into a soup pot half-filled with water. Take it to a boil. Turn to low fire and continue boiling for half an hour. Remove from stove and add more water to almost fill up the pot.,let stand till next day. Pour out the water, clean the intestines of the sea-cucumbers, soak them in the pot again with lots of water. On the third day, change the water, boil the sea-cucumbers for about fifteen minutes, repeat as the first day, add more water to the pot, let stand till next day. Change the water everyday until the sea-cucumbers expand till the size that you are satisfied.
The first dish I prepared was the braised vinegar pork leg. It will taste better if its cooked a day earlier.
Braised vinegar pork leg.
The ingredients for Bountiful Harvest
Three pre-soaked sea-cucumbers, six dried Chineses mushrooms, soaked
five cloves of garlic, slices of ginger, six dried oysters, soaked, six dried scallops (medium)
three grams of black moss, soaked. Broccoli for decoration.
Cooked Bountiful Harvest
Ginger Steamed Golden Promplet
Jieu Hu Char (fried Chinese yam with dried chopped squid)
Deep Fried Prawns