1. The soaking time of different quality sea cucumbers is different, which usually takes two to five days.

2. You can soak the sea cucumber in hot water for 24 hours, then take out the internal organs from the opening of the lower abdomen, put in fresh water, cook with strong fire, soak in the original soup after 24 hours, or soak the sea cucumber in clear water for about three days by cold water foaming method, take out the abdominal incision and take out the intestinal impurities, and then soak in clear water. When it becomes soft, it can be processed and eaten. This method needs to change water many times in hot weather.

3. When soaking the sea cucumber, don't contaminate it with oil, alkali and salt, otherwise it will hinder the water absorption of the sea cucumber, reduce the yield, and even make the sea cucumber melt, rot and deteriorate.

4. Sea cucumber belongs to the class Holothuria, which is a marine echinoderm living below 8000 meters by the sea. It has a history of more than 600 million years, and sea cucumber is composed of benthic algae.