Liaoshen is mainly produced in Dalian and other places in Liaoning, China. It is a kind of stichopus japonicus with good quality and high price, and has always been favored by diners. The dried products of Liaoshen are divided into three grades. Every 500 grams of Liaoshen, less than 40 are first-class products, 41 ~ 55 are second-class products, and more than 55 are third-class. Choose Liaoshen, which is well-proportioned, thick in meat, full of thorns and dry. When Liaoshen swells up, it should be soaked in clear water for one night, then boiled in clear water, simmered for about 6-7 hours with the cover off, taken out and rinsed with cold water for 1 hour, boiled in clear water again, covered and braised again, and after this is repeated for three times, Liaoshen is taken out, the viscera is removed by laparotomy, washed, and finally put into a clear water pot. After boiling, it is simmered with the cover off until Liaoshen is soft, and it bulges with a hand press. Pick Liaoshen into a fresh-keeping box, then inject fresh water and store it in a fresh-keeping cabinet. You can also dry the surface water of Liaoshen, wrap it in aluminum foil paper one by one, put it in a fresh-keeping box, and then put it in a quick-freezing storage. When taking it, soak it in ice water and thaw it, so that its meat has no honeycomb eyes. Attention: In the process of growing Liaoshen, contact with oil, alkali, salt and other substances should be avoided. Because if Liaoshen comes into contact with salt and alkali, it will rot; When it comes to salt, it will make Liaoshen hard and not easy to get through. When removing internal organs by laparotomy, it is also necessary to be careful not to break the inner wall of Liaoshen. In addition, Liaoshen can be removed by laparotomy after stewing for three times, and it is easy to break Liaoshen if it is taken after it rises.

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