1. thermos flask foaming method: soak dry sea cucumber in warm water first, then fill a thermos bottle with boiling water, put the washed dry sea cucumber in it (not too much), cover it tightly, take it out after 12 hours, open it along the stomach, take out the internal organs, wash it and soak it in cold water for 5-6 hours before cooking. 2. Boiling method: first soak in clear water, then soak in soft water and boil: when the water is boiled until it is noisy (about 80 degrees), put the sea cucumber in it, continue to heat it, and keep stirring. When the water boils, immediately turn off the fire, and put the sea cucumber in the pot and continue to soak for 2 hours. Visceration: Soak the soft boiled sea cucumber in clear water for a while, remove the viscera and sand, and rinse. Continue to boil: change a pot of water, and repeat 2. After the water boils, take out the sea cucumber immediately, soak it in ice water, and put it back in the pot until it is all soft. The standard is: the ginseng expands evenly inside and outside, without hard heart, the end holding the ginseng is shaking and elastic, and the color changes from dark to light, translucent. Ice bubble: put the sea cucumber in ice water and let it absorb a lot of water to expand. Precautions for foaming in dry sea cucumber: Remember that there should be no oil and salt in the water when it is foamed. If there is oil, sea cucumber is easy to rot and melt; If there is salt, it is not easy to penetrate. For the larger sea cucumber, it can be cut into several sections after the first water hair, and then the second water hair. It is best to use pure water as water. Editor: the sea rises