Ingredients: 10 water-expanded pricky sea cucumbers, wax gourd, minced meat, abalone sauce, dark soy, light soy, sugar, pepper, chicken powder, salt, ginger, water chestnut powder, chopped scallions, Shaoxing wine, stock

Recipe:

1. Wash the pricky sea cucumbers and cut figure cuts inside with 1/5 thickness. Coat with water chestnut powder.
2. Stir minced meat, light soy, ginger shreds, salt and pepper to mix them up. Put the mixture in the pricky sea cucumbers. Fry in half done oil till done. Remove and drain off oil.
3. Sauté chopped scallions and ginger shreds till dry in little oil. Add Shaoxing wine and stock and braise till fragrant. Take them out and put in fried pricky sea cucumbers. Add abalone sauce, dark soy, light soy, sugar, pepper and chicken powder and stew for 3 minutes. Take them out one by one with a perforated ladle and place in a serving dish. Make a paste and pour on the abalone. Serve with the stewed wax gourd balls.