1, cold water bubble: soak some dry sea cucumber in purified water for 24 to 48 hours, and cut it with scissors when the soaking time is soft. Pay attention to changing the water every 12 hour, put it in the refrigerator in summer, cut it from the tail to the mouth with scissors, remove the white lime from the head, and clean it for later use;

2. Slow cooking: Fill aluminum pot with boiling water with tap water, put the cleaned sea cucumber in it, cook for 30 to 40 minutes, turn off the fire, and pour boiling water and sea cucumber into a thermos for 8 to 12 hours. The water in the thermos is nutritious, edible and nourishing.

3. Ice bubble: Put the sea cucumber into a container filled with purified water, store it in the refrigerator, soak it for 24 to 48 hours, change the water once in the middle, and directly process the sea cucumber after the above three steps.

4. There are two ways to identify whether the sea cucumber is well developed: pick up the middle part of the sea cucumber with chopsticks, and the two ends naturally droop, indicating that it is well developed; If a clip is broken, it means that it is well developed; If there are endless sea cucumbers, they will gradually shrink if they continue to soak; Put the well-developed sea cucumber in a plastic bag for quick freezing 10 hour, and then take it out and thaw it directly.