First of all, I eat sea cucumbers all day. I only eat salted sea cucumber and dry sea cucumber. I really have never cooked fresh sea cucumbers myself. I found some information about how to eat fresh sea cucumbers (slightly sorted out for easy understanding) for your reference:

Step 1: cut the live sea cucumber in half from the abdomen along the length of the sea cucumber.

Step 2: Remove intestines and sand mouth (sea cucumber teeth), and put a diagonal knife evenly on the inside of the cut sea cucumber, taking care that the blade is not too deep.

Step 3: Turn the sea cucumber over, and then insert the knife from the mouth of the sea cucumber until the sea cucumber is cut into large pieces; After collecting the basin, add sugar and knead well.

Step 4: Slice the sea cucumber into a warm water pot, then quickly pour it out and drain it (a little longer will affect the taste, as far as I know, mastering the heat is definitely a technical job, and the sea cucumber will not bite if it is not done well). Finally, soak the sea cucumber slices in ice water for later use.

Specific examples of eating fresh sea cucumber

Fishing fresh sea cucumber: Drain the live sea cucumber (sea cucumber treated by the above method), put it in a pot, add 20g of peeled peanuts and 0/5g of pepper/kloc-(cut into rings), pour in fishing juice, stir well and put it in a plate.

Braised fresh sea cucumber

Take out the processed fresh sea cucumber slices and blanch them in a boiling water pot. Add 50g of salad oil into the pot, heat it, add 30g of shallots to stir fry, add cooking wine 15g, add Donggu Yipin Xian 10g, oyster sauce 15g, monosodium glutamate 5g, soy sauce 5g, sugar 20g, pepper 10g, and thicken after cooking.

Salt and pepper fresh sea cucumber

Drain fresh sea cucumber slices, then put them into gouache paste with a little custard powder and mix well. When the salad oil is heated to 70% in the pot, add the pasted sea cucumber slices and fry them until golden brown (about two minutes), and take them out for later use. Put the base oil in another pan, add 20g green pepper and 20g onion, stir-fry until fragrant, add monosodium glutamate, salt and pepper, then pour the fried sea cucumber slices into the pan and stir-fry evenly.

Second, you can also make sea cucumbers into high-pressure sea cucumbers according to the method introduced by friends on the second floor. Although it is not a fresh way to eat fresh ginseng, this method is the easiest to operate and most suitable for families. It is really difficult for families to master the cooking conditions of the above fresh eating methods, which are usually cooked by experienced chefs who often cook sea cucumbers in hotels.

Useful and useless said a lot for your reference, my friend!