Konjac Knots with Red Sea Cucumber Meat in Pork Bone Soup
What you’ll need
Ingredients
- Red sea cucumber meat 120 g
- Konjac knots 1 pack
- Radish 30 g [shredded]
- Carrot 30 g [shredded]
- Celtuce 40 g [shredded]
Seasoning
- Salt 3 g
- Lee Kum Kee Pure Sesame Oil 3 g
- A little cornflour slurry
Sauce Mix
- Lee Kum Kee Concentrated Japanese Style Pork Bone Broth 15 g
- Water 250 g
- A little Lee Kum Kee White Peppercorn Grinder
How to make it
-
Cook the radish, carrot and celtuce with the sauce mix until fully cooked. Take out and place them in a bowl.
-
Cook the red sea cucumber meat in boiling water and drain. Then heat the wok, and stir fry the red sea cucumber meat with the seasoning mix. Put them on top of the assorted vegetables.
-
Bring the soup to a boil, and cook the konjac knots for 1 minute. Put them into the bowl and serve.
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