The role of the preliminary cooked treatment of live sea cucumber is, firstly, to remove the strong fishy and astringent flavor of live sea cucumber, highlighting its freshness, and secondly, to master the texture of live sea cucumber, such as too much fire, sea cucumber will be as difficult to chew as rubber strips, and will be dried up and lusterless; such as insufficient fire, the texture of live sea cucumber can not reach the degree of softness and tenderness of the meat and the effect is not ideal. The following is a comparison of the two methods of initial cooking of live sea cucumbers.

The first method: blanch the whole live sea cucumber in boiling rice water, fish it out quickly, rinse it with water, cut open the abdomen, pull out the internal organs of the sea cucumber and clean it with water, put the rice water into the pot for the second time, add the sea cucumber to boil it, and steam it over a small fire for about four or five minutes, then pull it out to drain it, and then you can cook the dishes directly.

Note: ① need to be slightly boiled in rice water, not only to soften the sea cucumber meat, but also to exclude the fishy smell of sea cucumbers, cooking aroma. ② After boiling the live sea cucumber, when fishing, you should let it slowly cool itself, and then change the knife to shape. ③ The live sea cucumber processed by this method is generally suitable for making cold dishes (such as mixing, choking, drunken and other cooking techniques), and its representative dishes are cold mixed live sea cucumber, choking live sea cucumber, drunken live sea cucumber, etc. ④ The advantage of this method is that the meat of live sea cucumber can be processed in a way that can eliminate the fishy smell and aroma. The advantage of this method is that it is easy to process and the fire is easy to control. The disadvantage is that the taste of live sea cucumber is relatively single, and attention should be paid to the seasoning.

The second method: the live sea cucumber is put into egg white and sugar, and stirred for several minutes, then, washed with water, put into pressure cooker, add stock, star anise, green onion, ginger slices and boil, and heat it for about 10 minutes. Take out the live sea cucumber and put it into hot alkaline water to soak for about 4 hours, then fish it out, wash the alkaline water with water, then put it into pure water and refrigerate it for about 5 hours, take out the sea cucumber and open it up, remove the internal organs, blanch it with boiling water and then fish it out, and then change the knife to shape.

Note: ①The live sea cucumber processed in this way is suitable for making hot dishes, generally using burning, frying, boiling and other techniques, and its representative dishes are: live sea cucumber burned with green onion and live sea cucumber with grilled flesh, and so on. ② Mastering the length of heating time of live sea cucumber in pressure cooker is the key to the success of this method. ③The live sea cucumber processed by this method should be cooked now, do not store the processed live sea cucumber for a long time, otherwise the live sea cucumber is prone to dehydration, rotting and other phenomena, resulting in waste.