1. Rinse the sea cucumber, put it into a clean and oil-free container, pour in purified water, put it in the refrigerator, refrigerate and soak for 48 hours, and change the water every 12 hours.

2. This is what it looks like after soaking for 24 hours.

3. This is what it looks like after soaking for 48 hours. At this time, the sea cucumber has been soaked until there are no lumps.

4. Cut the belly of the sea cucumber and remove the sand spit and impurities.

5. Cut off the white tendons to help the hair grow.

6. Boil the cleaned sea cucumber in the pressure cooker for 10 minutes, deflate and let it cool completely, then repeat the pressure cooker cooking for 10 minutes and let it cool completely. At this time, the sea cucumber is very soft and elastic. Refrigerate the purified water in advance, add the cooked sea cucumber, and continue to soak in the refrigerator for 48 hours. You can also add an appropriate amount of ice cubes made from purified water and change the water every 12 hours.

After 7.48 hours, the sea cucumbers have become quite large after soaking. If you do not want to eat them, you can wrap them individually with plastic wrap and store them in the refrigerator.

8. Put the onion, ginger, and native chicken into the pressure cooker under cold water. After boiling, skim off the foam and simmer for 25 minutes.

9. Take an appropriate amount of chicken soup, add an appropriate amount of salt, add sea cucumber, simmer over low heat for 15 minutes until the flavor is absorbed.

10. Add a little wolfberry and baby cabbage, cook for about 3 minutes and then turn off the heat.

11. Very nourishing.