History：”Boiled Geoduck” is a classic seafood dish in Cantonese cuisine. “Boiled” is a common cooking method in Cantonese cuisine, which refers to quickly blanching ingredients in boiling water to maintain the original flavor of the ingredients. As a high-end seafood ingredient, geoduck is cooked by boiling to better reflect its delicious taste. The history of this dish is not particularly long, but with the popularity of geoduck and the development of Cantonese cuisine, it has gradually become a popular dish.
Features：The feature of “Boiled Geoduck” is its fresh, tender and crisp taste and light and delicious taste. The geoduck meat is thick and, after blanching, it is crisp, elastic, fresh and sweet. The boiling method retains the original flavor of the geoduck to the greatest extent, and dipping it in a special seasoning sauce can enhance its deliciousness.
Ingredients：
- Geoduck: 500g
- Ginger: 15g
- Scallions: 15g
- Cooking wine: 10ml
- Light soy sauce: 30ml
- Aromatic vinegar: 15ml
- Sesame oil: 5ml
- White sugar: 3g
- Small red chili (optional): 5g
- Cooking oil: appropriate amount
Instructions：
- Process the geoduck: Wash the geoduck, remove the internal organs and sediment, and cut into thin slices.
- Blanch: Boil water in a pot, add ginger slices and cooking wine, put in the geoduck slices and blanch quickly. The time should not be too long, about 10-15 seconds. Remove and drain.
- Make seasoning sauce: Mix light soy sauce, aromatic vinegar, sesame oil, white sugar and small red chili (optional) evenly to make a seasoning sauce.
- Plating: Plate the blanched geoduck slices, drizzle with the seasoning sauce, and sprinkle with chopped green onions.
