Putting the pickled sea cucumber into an oil-free container, and adding cold water to clean for several times;

Soak the pickled sea cucumber in ice water, change the water for 3 hours first, once and twice in a row;

Continue to soak in the ice water in the refrigerator, change the water twice a day, and soak for about 3 days. Squeeze the meat on the side of the salted sea cucumber one by one by hand, choose the salted sea cucumber that can be squeezed out for eating or freezing, and choose the salted sea cucumber that can't be squeezed out to continue soaking.

Salted sea cucumber made by this method has less nutrient loss and good taste, but it should be blanched with boiling water before eating, dipped in honey, sugar, soy sauce and sauce, and eaten one tablet a day.

Method 2 for prepare salted sea cucumber:

Put the marinated sea cucumber into an oil-free container and add cold water to clean it several times.

Put the marinated sea cucumber in an oil-free pan (the water does not reach the sea cucumber by about 10cm) and simmer for 40 minutes.

Take out the marinated sea cucumber and put it in a cold water basin, cut the sea cucumber along the incision, remove the sand mouth, cut off the tendons and wash it with cold water. The leucorrhea on the lumen wall is a tendon, so don't throw it away. )

Pinch the meat on the side of the salted sea cucumber one by one by hand, put the salted sea cucumber that can be pinched thoroughly into a cold water basin, put the salted sea cucumber that cannot be pinched thoroughly into a pot, add cold water and cook slowly, and so on until each salted sea cucumber can be pinched thoroughly.

Put the crunchy salted sea cucumber into a pot, add cold water and ice cubes, put it in the refrigerator, change the ice water every morning and evening, and soak for 4-5 days to eat the salted sea cucumber.