The recent steps of cleaning and blanching were all to remove the odor from the sea cucumber. Now that the odor is gone, it's time to let it absorb flavors.
And the first step in letting the sea cucumber absorb flavors is through the stock.
Stock is an indispensable part of the sea cucumber cooking process.
No matter what type of sea cucumber dish is being made, the first time it needs to be cooked with stock until it's soft and tender.
Only then can the next steps be carried out.
The reason for using stock is because it enhances the rich, gelatinous texture of the sea cucumber, making its flavor more aromatic and enticing.
Adding salt is to give the sea cucumber a basic flavor, and sugar is added to enhance its taste.
If making braised sea cucumber with scallions, this step also requires adding fried scallions.
Letting the onion aroma seep into the sea cucumber from the cooking process.
