Preparation
Pre-soak the sea cucumber until soft, then cut it into segments. Slice scallions into sections and make light cuts on each section, ensuring they are not fully sliced through.
Blanching
Bring water to a boil in a pot, turn off the heat, and briefly blanch the prepared sea cucumber pieces for a few seconds. Remove and set aside.
Sauting Scallions
Heat oil in a pan and saut the scallion sections until golden and fragrant. Remove the scallions and the scallion oil.
Simmering
Leave a bit of oil in the pan and add half a bowl of water, light soy sauce, dark soy sauce, sugar, oyster sauce, and cooking wine to season. Bring the mixture to a boil. Add the sea cucumber to the sauce and simmer until the sauce reduces slightly. Add the sauted scallions back to the pan, continue to cook for a moment, then thicken the sauce with a cornstarch slurry. Drizzle some of the previously made scallion oil into the pan, stirring until the sauce becomes glossy and thick.
Plating
Plate the dish, optionally surrounding it with vegetables for presentation.
