1. There are two types of sea cucumber packaging bags. The weight and quality are exactly the same, but the packaging at the back is updated.

2. Sea cucumbers look like this when you open the bag. They are very dry, so they are easy to store! In this tutorial, there are 55 heads, with an average of 40-60 sea cucumbers per bag. If the number of heads is small, each one will be slightly larger, if there are more heads, each one will be tiny, but the total weight remains the same!

3. Day 1: Find a large, oil-free and clean basin, remember to be oil-free! No oil! No oil! Start soaking sea cucumbers in cold water! Chill in the refrigerator.

4. The next day: The sea cucumber has begun to grow slowly. Replace the water, add new cold water, and refrigerate. (Mom, there is still some reflection in this picture, it is not the sea cucumber’s problem)

5. On the third day: The sea cucumber has doubled in size! Go ahead and replace the water, add new cold water, and put it in the refrigerator again.

6. Day 4: The sea cucumbers are so big that they are about to overflow! Go ahead and replace the water, add new cold water, and put it in the refrigerator again.

7. Day 5: The soaking of sea cucumbers has been completed. Pour out the water and prepare to process the sea cucumbers! (Because they are too big, they have been divided from one pot into two pots, haha!)

8. Continue on the fifth day: perform surgery on sea cucumbers - cut off the tendons inside. Cut the sea cucumber open. Do you see the thick long tendons pointed by the arrow? Cut them into several sections, as shown in the picture below.

9. Continue on the fifth day: perform surgery on the sea cucumber - cut off the tendons inside. The circle is what it will look like after cutting. Cut about 2-3 sections for each tendon. This is very important, otherwise the sea cucumber cooked later will be seriously affected!

10. Continue on the fifth day: perform surgery on the sea cucumber - cut off the tendons inside. There is some garbage in the belly of the sea cucumber. All 55 sea cucumbers will probably process a small bowl of garbage, throw it away!

11. Continue on the fifth day: Boil sea cucumbers! Boil the water! Put in sea cucumbers! Cover and cook on low heat for 40 minutes! Then turn off the heat until it cools naturally!

12. Continue soaking and refrigerate. look! This is a freshly cooked sea cucumber. My mouth is already watering. Please be patient!

13. Day 6: Wow haha! Do you want to try this plump sea cucumber? As long as you treat your sea cucumbers with care, you can soak them so beautifully!

14. Continue on the sixth day: cut into small pieces, soak in soy sauce, and eat! So delicious! I also made fried sea cucumbers with green onions and sea cucumber porridge, which were both great!

15. Day 6/Day 7: Soak all the sea cucumbers, save a few, put the rest into a plastic bag and freeze. Freeze until each piece is a little firm, take it out, shake the sea cucumbers a few times to separate them into independent individuals, and then pack them into pieces and freeze them! If you take one a day, you will have sea cucumbers to eat every day for more than a month! What a joy! (Before freezing the sea cucumber, just wash it and take it out of the water. Keep the moisture inside as much as possible, making it easier to preserve!)