Haesam Jeonbok (Sea Cucumber and Abalone)

Ingredients

• sea cucumber
• abalone
• pheasant
• black pepper
• Sichuan pepper
• wheat flour
• soy sauce
• oil

Instructions

1. Split, scrape, and wash sea cucumber; simmer until very tender.
2. Dry some whole and some cut up, and store; soak in water when needed quickly.
3. For the whole ones, stuff with minced pheasant, black and Sichuan pepper, and wheat flour, tie with thread, steam like a chicken, unwind, and slice.
4. For the cut ones, serve in a light wheat-flour/soy/oil soup seasoned with black and Sichuan pepper.
5. Prepare abalone the same way — simmer tender, slice, dry, and use in a soy-and-oil broth.