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1
Confirm rehydration is complete: the sea cucumber should yield easily to gentle pressure along its full length, with no hard or rubbery core. Any residual stiffness means more soaking time is required — this step cannot be recovered in the braise.
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2
Melt the lard in a wok or heavy pan over medium heat. Add the spring onion sections and fry, turning occasionally, until deep golden and fragrant — the lard will take on a pronounced scallion aroma and colour. Remove and reserve the scallion sections separately.
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3
In the same scallion-infused lard, add the Shaoxing wine, pork stock, oyster sauce, dark soy sauce, and rock sugar. Stir to dissolve the sugar. Add the rehydrated sea cucumbers. This is where the dish lives or dies: the braising liquor must carry abundant scallion-fat character into the neutral sea cucumber — if the infused lard is thin and pale, the dish has no identity. Braise at a steady simmer for 20–30 minutes, turning the sea cucumbers periodically, until they have absorbed the colour and aroma of the sauce.
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4
Lift the sea cucumbers from the pan and set aside. Raise the heat and reduce the remaining sauce, stirring, until it coats the back of a spoon in a glossy, thick sheet — it should hold its shape briefly when the spoon is drawn across it.
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5
Return the sea cucumbers to the reduced sauce and toss gently to coat each piece evenly. Discard the reserved scallion sections — their work is done and they do not appear on the plate. The finished dish should be lacquered and deeply coloured, each sea cucumber fully enrobed.