The production method of sea cucumber is: soak it in clear water first, and after about two days, the sea cucumber has grown to its peak. However, one thing needs special attention. The clear water for making sea cucumbers should not be a little greasy. If you soak the sea cucumber in fat oil, it will make the sea cucumber moldy. The second step is to "fish out the sea cucumber", that is, roll up the sea cucumber with clear water. The third step is to burn a red wok, stir-fry the sea cucumber with lard, ginger juice and Shaoxing wine, and add the soup to simmer for one hour.

Most of the sea cucumbers in Cantonese cuisine are stewed by chickens and ducks. Stew the chicken or duck until it is 70% cooked, and then put the stewed sea cucumber in the casserole of chicken or duck for about half an hour, because the sea cucumber is delicious only when it is cold, so it is better to stew fish glue.