1, soak the sea cucumber: first use water to clear the surface impurities and salt, put it into a pure and oil-free container, pour in pure water that does not exceed the sea cucumber, and put it in a 0-5° environment to soak for 48 hours, and change the water every 8-12 hours until the sea cucumber becomes soft.

2. Dissect and wash the sea cucumber. Cut the soaked sea cucumber along the knife opening in the center of the abdomen from the head to the tail, cut off the sand beak on the head of the sea cucumber, pick out the residual white sea cucumber teeth, and then carefully wash the sea cucumber's body surface and body cavity, it is best to rinse with flowing water.

3. Cook the sea cucumber. Put a completely oil-free pot full of pure water and put the sea cucumber into the pot with cool water. Boil on high heat and cook for about 30 minutes, pick up the soft boiled sea cucumber, leave the hard or still hard core sea cucumber in the pot and continue to cook until all of them are softened and boiled through, then fish out the sea cucumber when it is cooled through.

4. Soak the sea cucumber. Pour a clean and oil-free container with appropriate amount of pure water into the boiled sea cucumber, put it into the refrigerator freezer for the second rise, soak it for about 48 hours, change the water every 12 hours, and then the sea cucumber will be ready to eat.