1Pat the prepared sea cucumber to remove sediment under its ligament
2Pound ginger until loose then cut into pieces, cut scallion with one-slash cuts until 1/3 of its length then stop
3Add a little lard and one star anise to a pot, stir in ginger and scallion until fragrant, pour in Hua Diao wine, add soy sauce to enhance aroma
4Add clear chicken broth, put the processed sea cucumber into the pot and simmer
5Take a few dried shrimps, add a little salt and chicken broth, steam for 10 minutes, add ginger slices, coriander roots and scallions in batches to create complex aroma
6Cut the prepared sea cucumber into sections to enlarge the surface for better flavor absorption
7Fry scallion whites until reddish brown, remove the scallion oil
8Stir sugar over low heat to make sugar color, add sea cucumber when foam subsides to coat evenly, add Hua Diao wine, a little soy sauce and chicken broth from steamed scallions
9Add the steamed scallions, add 1 to 2 portions of scallion oil, cook for 7 to 8 minutes
10First thicken with starch while pouring and rotating the pot to let the sauce stick to the sea cucumber, then thicken again by pouring on the bubbling areas
11Sprinkle blanched green garlic sprouts before serving