海参焖排骨 Braised Sea Cucumber with rib

煮一煲水，把海参和排骨一起川烫，捞起 备用。热锅爆香蒜头和姜片，放入海参去炒片 刻，濽入绍兴酒，然后捞起备用。 Boilwater to blanch sea cucumber and rib.Heat oil in wok, saute ginger and garlic until fragrant, add in sea cucumber and wine, stir-fry briefly and dish out.

再热锅，爆香姜片，放入冬菇，加少许糖炒 一下。 Heat oil in wok, saute ginger, add in Chinese mushroom and saute with sugar

加入排骨，八角，桂皮和所有的 调味料炒香，接着注入盖过排骨的水，煮 至滚。 toss in ribs, star anise, cinnamon and all other seasoning; add in water enough to cover the ribs and bring to boil.(

加入干贝，继续用中小火焖煮15分钟。 将备用的海参放入，再焖煮20分钟即可。Add in dried scallop, continue to boil in low heat for 15 minutes. Finally, put in sea cucumber, continue to simmer in low heat for 20 minutes, done.┃泡发海参法┃ 1. 煲热水沸腾后关火，放入海参浸泡一天。 2. 第二天换水，浸泡至海参膨胀后，开肚，把 内脏挖洗干净。 3. 每天换水，继续浸泡4到5天，直到海参完 全膨胀。┃TO PROCESS SEA CUCUMBER┃ 1. Bring a pot of wter to boil, off heat and put in the sea cucumber, soak for 1 day. 2. Change water on second day, soak until sea cucumber expanded; at this stage, open cut the sea cucumber, devein and wash thoroughly. 3. Continue to soak the cleaned sea cucumber for 4-5 day; make sure changing water everyday, until sea cucumber totaly expanded.