Shark lips, scallops and sea cucumber braised in carrot oil

Name: Shark lips, scallops and sea cucumber braised in carrot oil
Cuisine: Chinese
Ingredients: 8 slices winter bamboo shoots, tinned Mating brand; 150 g shark lips, soaked for 6 hours in cold water; 200 g sea cucumber, soaked for 3 days, changing the water every day; 1 spring onion; 2 large slices ginger; 4 slices ginger; 6 whole Chinese mushrooms, pre-soaked; 2 tablespoons rice wine; 3 tablespoons carrot oil; ½ teaspoon ginger juice; celery leaves, deep-fried in oil; 2 tablespoons light soy sauce; 2 spring onions; pinch of salt; 50 g scallops; 200 ml white chicken stock; 8 strips carrot, 1 cm x 5 cm x 3 mm thick; 2 tablespoons yellow rice wine, Shaoshing variety; ½ tablespoon finely chopped shallots; julienne of carrots; 50 g sugar; ½ tablespoon oyster sauce; 1 dried chilli; ½ teaspoon shallot juice; 250 ml white chicken stock; 1 teaspoon finely chopped garlic; 1 teaspoon finely chopped ginger; 2 tablespoons yellow rice wine

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

In 1984, George Orwell’s famous year, Mary, Eugenia (8 months old) and I are in Beijing. Our first eating experience is sea cucumber, then sea cucumber, then more sea cucumber, Shandong style. While in Beijing we are treated to the tourist circuit by my maternal uncle. Working for a computer company he is always properly attired in the Chinese grey suit, telling friends and acquaintances about his visitors from the Golden Mountain—the description of Australia in the goldrush days. In Bee Ha

Ingredients

Asia
China
Main course
Beijing

Ingredients

Method