100g dried sea cucumber
3 pcs dried mushrooms
2 slices ginger
1/2 tsp salt, 1/2 tbsp light soy sauce
1/2 dark soy sauce, 2 tsp sugar
2 tsp oyster sauce, 3/4 stock, sesame oil, pepper, corn starch solution
1. Soak dried sea cucumber in water for 2 hours. Boil in water for 10 minutes. Turn off the heat and cover the lid. Leave it for one day. Drain and refill with tap water and leave it for another day.
2. Cut open the sea cucumber and discard all innards. Rise well and put it back into a pot. Fill the pot with water and bring it to boiling point. Cover the lid and leave it to cool. Repeat the last step several times. Boil it in water with sliced ginger for 10 minutes. Cut it into pieces.
3. Soak dried mushrooms, rise and trim ends, cut into pieces.
4. Heat 1 tbsp of oil in a wok. Stir fry ginger. Add sea cucumber, sprinkle wine and seasoning. Cook over medium heat until the sauce reduces. Stir in a corn starch solition and cook until it thickens.