Ingredients
250 g (about 1/2 lb) water-soaked sea cucumber, 50 g (about 1.8 oz) winter bamboo shoots.
Seasonings
15 g scallion segments, 15 g crispy fried broad bean paste, 10 g ginger slices, 20 g minced garlic, 1 teaspoon salt, 1 teaspoon soy sauce, 1/2 teaspoon MSG, a pinch of sugar, 2 teaspoons chili oil, 1 tablespoon cooking wine.
Steps
1. Slice the sea cucumbers into pieces, blanch them in boiling water until cooked through, then drain and place in a bowl. Add fresh broth, ginger, scallions, cooking wine, and salt, then steam in a steamer until tender and flavorful. Remove, take out the sea cucumber slices, and drain well.
2. Slice the winter bamboo shoots, blanch them in boiling water until just cooked, then remove and drain.
3. In a bowl, combine salt, MSG, minced garlic, sugar, crispy fried broad bean paste, chili oil, and soy sauce, stirring until well blended. Add the sliced sea cucumber and bamboo shoots, toss to coat evenly, and serve.