1. First, put dry sea cucumber in a stainless steel vessel and soak it in cold water for 48 hours, and change the water every 4-6 times (the container is larger, and it is better to drain more water, especially the salt ginseng, so that the sea cucumber can grow better). Wash your hands when changing water to prevent the oil on your hands from soaking in the water and affecting the hair growth of sea cucumber. When the temperature is high in summer, bacteria multiply quickly.

2. After all the sea cucumbers become soft, clean the surface of the sea cucumbers first, then cut them up to the head and down to the tail along the original expansion knife of the sea cucumbers, remove the white calcareous annular bone plate (commonly known as sea cucumber teeth) on the head of the sea cucumbers, and then clean the internal organs of the sea cucumbers. The tendon of sea cucumber is rich in acidic mucopolysaccharide, so don't throw it away. There are some flocculent tentacles on the head of sea cucumber, which can be kept for eating, and so does the bone plate of sea cucumber. (The edible part of sea cucumber is 100%)

3. Put the cleaned sea cucumber into a stainless steel pot and cook it with cold water. When the pot is cooked on high fire, cook it on low fire 15-30 minutes (depending on the size of the sea cucumber). Cool naturally after turning off the fire, and then start inspection. Pick out the cooked sea cucumber and repeat the above steps for a few minutes for the hard one. Check it once until it reaches the compilation standard.

4. Put the cooked sea cucumber in pure water with ice cubes (ice cubes can be made of pure water) and put it in the fresh-keeping layer of the refrigerator for 24-48 hours. Sea cucumber will continue to swell in zero-degree ice water, and the meat taste and taste are better, the shape is fuller, and the meat thorn is firm and beautiful, which is more suitable for cooking and eating.