材料：
南非野生海參4條
高湯1碗
薑葱適量
糖適量
蠔油1小碗
老抽1小碗
紹興酒1小碗
做法：
1.海參要先泡凍水直至變軟，需時數天，每日要換水幾次
2.海參用鉸剪剪開，除去內臟，要徹底去除肚內泥沙纖維，再浸凍水過夜
3.燒滾水加入薑葱、紹興酒，放入海參滾起之後熄火焗
4.取出海參洗乾淨，瀝乾水備用
5.燒熱鑊加油加薑片爆香
6.有時間可以炒糖色
7.放入高湯，加入海參
8.加蠔油、紹興酒、老抽調味調色
9.海參煮至喜愛的軟熟程度
10.取出放入盤中，汁液如果太多的話，可以加熱收乾淋上
Ingredients:
South African wild sea cucumbers 4 pcs
Soup stock 1 bowl
Ginger Some
Sugar Some
Oyster sauce 1 small bowl
Dark soy sauce 1 small bowl
Shaoxing wine 1 small bowl
Steps:
1. Soak sea cucumbers in cold water until soft, it usually takes a few days. Water should be changed a few times a day.
2. Use scissors to cut open the sea cucumbers, remove the cut and clean thoroughly. Soak in cold water again overnight.
3. Boil water in a pot, add ginger, Shaoxing wine, and sea cucumbers. When the water becomes a rolling boil, remove from heat. Cover with lid and let it sit.
4. Once the water is cooled, remove sea cucumbers, rinse off any impurities, pat dry and set aside.
5. Heat pan with oil. Add ginger slices and stir-fry to release the aroma.
6. Add sugar and stir-fry until it caramelizes.
7. Add soup stock and sea cucumbers.
8. Add oyster sauce, Shaoxing wine, and dark soy sauce to taste.
9. Cook sea cucumbers to preferred tenderness.
10. Remove sea cucumbers to plate. Cook the remaining sauce until thickened, pour over sea cucumbers to finish.
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