Scallion is a type of onion commonly used in cooking, and it is also effective for treating coughs. Sea cucumber, as a marine product, is definitely nutritious. Stir-fried sea cucumber with scallion is also a nutritious dish, with a simple method, it belongs to the category of home-style dishes, and the taste varies with different methods.

1. Cut the sea cucumber into large slices; cut the white part of the scallion into large segments about 5 cm long, and slice the ginger; place the sea cucumber in a pot of cold water, bring to a boil over high heat, cook for 5 minutes, remove and drain for later use; in a small pot, add lard, heat to 5-6 degrees, add scallion whites, fry slowly over low heat until golden yellow, turn off the heat; remove the scallion segments and set aside, save the scallion oil; in another pot, add ginger slices, salt, cooking wine, soy sauce, and sugar, bring to a boil over high heat; add the sea cucumber; add the scallion segments; bring to a boil again, turn to low heat, simmer for 2-3 minutes; turn to high heat, add starch (about 1 large spoon) in small amounts to thicken, turn to medium heat to cook through and reduce the sauce; pour in scallion oil, turn off the heat.

2. Clean and prepare the sea cucumber, place it in a pot of boiling water, remove and drain; fry the scallion segments in hot oil until golden yellow, remove and set aside, save the scallion oil. Heat oil in the pot, first stir-fry sugar to a golden yellow color, then add scallion segments and sea cucumber, stir-fry for a few seconds, add cooking wine, soy sauce, chicken broth, salt, and monosodium glutamate, bring to a boil, reduce heat to low and cook for about 2 minutes, then switch to high heat, thicken with starch, pour in scallion oil and mix evenly, then it can be served.

3. Rinse the tender young sea cucumber, place it whole in a pot of cold water, bring to a boil over high heat, cook for about 5 minutes, remove and drain. Cut the scallions into segments 5 cm long (100 grams) and minced (5 grams). Cut the green onions into segments 3.3 cm long.

2. Place the wok over high heat, add vegetable oil (25 grams), heat to 80 degrees, add sugar (25 grams), stir-fry to a golden yellow color, then add chopped green onions, minced ginger, and stir-fry the sea cucumber for a few seconds. Add cooking wine (10 grams), chicken broth (150 grams), soy sauce (10 grams), ginger juice (25 grams), salt, thickened scallion oil (20 grams), and monosodium glutamate (2.5 grams). After boiling, transfer to a low flame and braise for 5 minutes, reduce the sauce to 2/3, then switch to high heat. While stirring the wok, pour in the diluted wet starch to thicken the sauce, making sure the sauce coats the sea cucumber evenly, and then pour it into the plate. Place the wok over high heat, add thickened scallion oil (30 grams), heat it up, add chopped green onions and steamed scallion segments, stir-fry for a moment, and sprinkle on the sea cucumber to finish.