Sea cucumber is still a little hard after foaming because it has not been cooked enough, you can continue to soak it and then cook it in a pot.

1. Soaking: Soak the sea cucumber in a clean and oil-free container with pure water (the water should be not over the sea cucumber) for about 48-60 hours, during which the water should be changed for 4 times until the body of the sea cucumber becomes soft (the purpose of this step is to soak the sea cucumber until it is soft and can be cleaned internally).

2. Cleaning: Cut the sea cucumber from the head to the tail along the cut of the abdomen, cut off the sandy mouth of the head, clean the impurities inside the sea cucumber, and pick off the tendons attached to the inner wall of the sea cucumber.

3. Cooking: Put the cleaned sea cucumber into a clean and oil-free pressure cooker and add a proper amount of pure water, boil it in medium heat and then cook it in low heat for 10 minutes, then turn off the heat and don't open the lid, and leave the sea cucumber in the cooker until it cools down naturally, then pick up the sea cucumber that is softened by the cooking process, and then leave the hard or hard-core sea cucumber in the cooker, and then change the pure water to continue to cook the sea cucumber until all of them are softened and cooked through. (The purpose of this step is to cook the sea cucumber thoroughly, part of the hair maker likes to cook it twice, the effect is the same).

4. Soaking: Fill a clean and oil-free container with pure water and put in the boiled sea cucumber. Then put it in the preservation room of the refrigerator (add some ice cubes in the pure water, it will be bigger and taste better after soaking), soak it for about 24-48 hours, change the water for 2 times in between, then it can be eaten

There are two standards to check whether the sea cucumber is good or not:

Firstly, if you can pinch the sea cucumber up with chopsticks (if you can't pinch it up, it's been overcooked), and if both ends of the cucumber are naturally sagging, then it's good. If the ends of the sea cucumber naturally droop, then the sea cucumber is ready, if it is still straight, then it needs to be further processed;

Secondly, if you poke the sea cucumber gently with chopsticks at the back, and feel that the sea cucumber can be gently pierced through, then the sea cucumber is ready (the poke mentioned here is to talk about the feeling, don't really poke the sea cucumber in the holes one by one), otherwise, it needs to be further processed. If the sea cucumber reaches these two standards after boiling, we consider it has reached the standard. The sea cucumber is different from boiled dumplings, taste a dumpling well, all out of the pot, sea cucumber is a delicate thing, must be carefully checked, send a good one to pick out one, so that all the hair is good.