2. Put the softened sea cucumber and cold water into the pot at the same time, boil it with high heat, turn to slow heat and cook for about 10 minutes.
3, take off the pot, cover and simmer, cool naturally, then cut open the sea cucumber and remove its sand mouth; the white part of the front end is the sand mouth.
4, and then under running water to rinse the sea cucumber belly of fine sand and impurities; sea cucumber intestines are very clean and nutritious, can be retained, no need to remove.
5, re-add cold water, the sea cucumber with a large fire to boil again, change the slow fire boiling 10 minutes, off the fire bubble simmer for 8 hours.
6, after cooling the sea cucumber to re-exchange the cold water soaking, about eight hours to change the water once. Check the sea cucumber at any time, take out the sea cucumber that has been well developed, put it in a container with a cover, the water in the container should be no more than the sea cucumber, close it and put it in the refrigerator cold room, change the water every day, and take it as you use it.
7, after checking, if the sea cucumber pinch up is still a little hard, you can boil again, off the fire bubble stew 8 hours after the water change, and then insist on continuing to change the water at intervals of 8 hours until the water is fully developed. Generally two to three days, you can make the sea cucumber get fully soaked.