Hsiang Ju Lin, Tsuifeng Lin

18. Bêche-de-mer in Cream Stock

奶湯海參

Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Complex

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

Method

Prepare bêche-de-mer as directed and stew it in Cream Stock for about 2½ hours, until tender but resilient.