Step 1: Thaw the sea cucumber naturally at room temperature (do not use hot water to thaw), wash your hands, and gently clean the thawed sea cucumber without excessive rubbing.

Step 2: Cut the sea cucumber lengthwise from the small opening on the abdomen, clean off the white spit on the head (the spit is a white lime-like substance, as shown in the picture), cut off the spit, and then gently rinse the inner wall of the sea cucumber. , the white inner ribs need to be retained!

Step 3: Use a pot or pressure cooker to process the washed sea cucumbers, put them into a clean, oil-free pot, add purified water, bring to a boil over medium heat, then cook over medium-low heat for 40 to 90 minutes. The time depends on the condition of the sea cucumber.

It will be much more convenient if you use an electric pressure cooker. The electric pressure cooker needs to be pressed for 20-25 minutes. Turn off the heat and do not open the lid in a hurry. After the water boils, the pot will be a sterile environment. Sea cucumbers can be cooked in For better cooking in a natural environment, cover the pot and simmer until it cools down naturally. Pick out the sea cucumber and use chopsticks to check whether it can be pierced through. It is recommended to use an electric pressure cooker, but it should not be overcooked.

An ordinary gas pressure cooker takes about 15 minutes. The pressure will be higher than that of an electric pressure cooker. You need to increase or decrease the time as appropriate.

Note: There is no specific time for cooking sea cucumbers. Because the constitutions of sea cucumbers are different, the cooking time will be slightly longer. There are three ways to test them. You can test according to each convenient method.

1. Use chopsticks to hold the middle of the sea cucumber. If the two ends of the sea cucumber hang down naturally, it means the sea cucumber is cooked. If it is difficult to pick it up with chopsticks, it means it is over cooked.

2. Use chopsticks to lightly poke the inner wall of the sea cucumber. If you feel it can pass through easily, it is ready (the "poke" here refers to the feeling, don't really poke holes in each sea cucumber), it cannot You need to continue cooking.

3. Pinch the inner wall of the sea cucumber with your hands and feel that there is no hard core inside. If there is no hard core, it means the cooking is successful; if there is a hard core, it needs to be cooked again.

Step 4: Soak the hair, then put it into a clean, oil-free container filled with purified water and place it in the cold room of the refrigerator. It can be soaked for 2-3 days and the water should be changed once a day. It depends on personal circumstances. The longer you soak, the bigger your hair will become. Keep the water temperature (within 0-4 degrees) and add ice cubes for better results.

Step 5: Store sea cucumbers that cannot be eaten in a short period of time. Store individual packages in the refrigerator to prevent deterioration. After freezing, the sea cucumbers can be placed in ice water for 2 to 3 seconds and hung with a layer of ice. Sealed in bags, the nutritional value will not be lost. However, it should be eaten as soon as possible. Note that it must be thawed naturally before eating. Do not use hot water to thaw, otherwise it will not be able to fully restore its shape and size.

The entire sea cucumber soaking process must be oil-free and alkali-free (pots, scissors, utensils and other items that come into direct contact with sea cucumbers must be clean, oil-free, and alkali-free). It is best to place them on the utensils during the soaking process. Cover with plastic wrap to prevent sea cucumbers from spoiling when exposed to oil.

During the soaking process, sea cucumbers must be placed in the cold storage layer of the refrigerator to keep the water temperature at about 0 to 4 degrees. Adding ice cubes will be better. If sea cucumbers are soaked at room temperature, the skin will turn or break. .

Since wild sea cucumbers feed on natural seaweed, the water during the cooking process has a slightly dark-green color of seaweed, which is normal.