1. Wash the surface of sea cucumber with clean water. Take a clean container and soak the sea cucumber for 48 hours, changing the water once a day. Because the weather is hot now, put the soaked sea cucumber in the fresh-keeping cabinet of the refrigerator and keep the temperature at 0-5 degrees, so the soaking effect is better. )

2. Take out the soft sea cucumber, cut it from mouth to tail with scissors, remove the teeth (white lime) and clean it. (Don't remove the inner tendon, its nutrition is 3-5 times higher than that of sea cucumber wall meat)

3. Put the washed sea cucumber into a pressure cooker, add a proper amount of purified water, heat it until the pressure cooker (electric pressure cooker) is steaming, stop for 35-40 minutes (140Kpa pressure cooker for 30 minutes), turn off the fire, naturally cool, take out well-developed sea cucumbers (soft and elastic), and continue to cook hard until all sea cucumbers are well developed.

4. Put the picked sea cucumber into a clean container filled with purified water and soak it for 24 hours before eating. When soaking, it is best to put it in the refrigerator safely, keep the temperature at 0-5 degrees, and change the water 1-2 times, so that the hair-making effect is better!

5. The prepared sea cucumber can be stored in ice water for 3-5 days, and the unprocessed sea cucumber can be frozen in the refrigerator. It is best to separate each sea cucumber when freezing to avoid freezing together and affecting the next consumption. It's best to wrap it in plastic wrap and freeze it. )

Special attention: don't touch oil stains when doing hair, the instruments used should be clean and there should be no cosmetics on your hands.