Braised Jumbo Sea Cucumber with Shrimp Roe

Shrimp and ginseng cooking category: steamed cuisine: Shanghai cuisine ingredients category: shrimp and crab taste: light and suitable season: spring color and fragrance: dark and shiny, soft and crisp, fresh and fragrant juice; Ingredients: Water-soaked Radix Codonopsis, dried shrimp production: 1) Wash the original Radix Codonopsis repeatedly with water, put it in a colander to drain the water, put the wok on a strong fire and scoop in lard, when the oil is 80% hot, put the skin of Radix Codonopsis upward in the oil pan and fry it, and pour out the oil of Radix Codonopsis for about ten seconds to drain the oil; 2) Put the onion oil in the original pot, put the skin of Radix Aconiti into the pot with face up, add cooking wine, soy sauce, white sugar, sauce color and broth, evenly sprinkle the shrimps on the Radix Aconiti, and boil them with high fire; 3) Put it in a porcelain bowl, steam it in a cage for about half an hour, take it out when it is tender, push it into a hot frying pan, cover it, simmer for 4 minutes, and then put it flat in the pot with the skin facing up; 4) thicken the raw juice in the pot with water caltrop, add the onion, pour the onion oil, and pour it on the surface of Radix Ginseng.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)