Ingredients
750 g (about 1 1/2 lb) water-soaked sea cucumber, 200 g (about 3/4 cup) chicken broth, 30 g (about 1/4 cup) celery heart.
Seasonings
30 g Sichuan broad bean paste, 60 g lard, 15 g each of chicken fat, soy sauce, Shaoxing wine, and cornstarch slurry, 2 g sugar, 3 g MSG, and white pepper to taste.
Instructions
1. Rinse the sea cucumbers in cold water to remove any sand and impurities, then soak for 2 hours. Steam for 2 hours, then rinse several times with fresh water. Let the original steaming liquid settle to remove sediment, cool, and use it to soak the sea cucumbers again. Meanwhile, split the rehydrated sea cucumbers open, remove the intestines, scrape off the inner membrane, and clean thoroughly. Slice diagonally into long pieces (3–4 slices per spiky sea cucumber), then blanch in boiling water. Remove the tough fibers from the celery hearts, wash, and finely chop.
2. Heat a wok over high heat and add lard. Once hot, add the Pixian broad bean paste and stir-fry until the oil turns red. Pour in chicken broth and let it simmer briefly, then remove the bean paste solids. Add the sea cucumber, soy sauce, white pepper, sugar, and Shaoxing wine. Braise over medium heat until the flavors meld, then add MSG and thicken with a cornstarch slurry. Drizzle with chicken fat, sprinkle with chopped celery, and serve. This dish features tender, fresh sea cucumber in a rich, slightly spicy red sauce.