1. Wash dry sea cucumber, then put it in a clean, oil-free and salt-free sealed container, and pour in purified water or tap water, but the foaming effect is slightly poor.

2. Put it in the refrigerator, keep it at 0-5 degrees Celsius for 24-35 hours, and change the water every 8 to 12 hours. Pure water is the best before the sea cucumber becomes soft.

You will find that you are fatter than before at this time.

4. Wash each sea cucumber, cut it from the stomach, remove the gray mouth and internal organs, and keep the tendons in the stomach.

5, ready to pot, scrub clean don't leave oil and salt, etc. Add the processed sea cucumber, pour water to boil, then turn to medium heat and keep boiling for 40-60 minutes.

6. At this time, is it completely softened by taking out a finger and gently pinching it? If you want one, you have to check it, because the situation of each sea cucumber is different. If it is a little harder, you should continue cooking.

7, all cooked, turn off the fire when you can pinch it through with your hands, and then take it out after natural cooling. Personally, I like to rinse every step, but I don't have to rinse it.

8. Take a bigger transparent container again, because this step will be worse than the first step. Add sea cucumber, pour purified water, add ice cubes, and keep at 0℃ for 3 days.