Step 2, remove the sand mouth: take the sea cucumber out of the refrigerator. There is a small opening in the abdomen of the sea cucumber, and cut it along the abdomen with scissors. One end of the sea cucumber has sea cucumber teeth, which are small white particles that feel hard, and buckle the sea cucumber teeth. There are several white stripes in the cavity of sea cucumber, which are sea cucumber tendons. They are nutritious and edible. Cut all the sea cucumber tendons into several sections with scissors, so that the sea cucumber can grow bigger.
Step 3: Continue to put it in the refrigerator and soak it in purified water for 1 day, and change the water for 1 time.
Step 4: Cook in the pot (the key step of success or failure): This step is the most critical. When cooking, you should also use pure water, put it in the pot with low heat and cold water, and cook for about 30-60 minutes after the water is boiled. The specific situation of each sea cucumber is different, so it is necessary to observe it frequently. The body of the sea cucumber is very elastic when pinched by hand, and there is no hard core. You can also use a rice cooker with porridge cooking function to cook soup, hit the porridge cooking stall, cook for an hour, and then continue to cook if it is not cooked well. Cooked sea cucumbers should be fished out at any time. The cooked sea cucumber can be soaked in ice water, which can make the meat more elastic.
Step 5: Boiled sea cucumbers generally need to be soaked twice: the boiled sea cucumbers repeat the first step, put them in a container filled with pure water for another 2 days, and change the water every 12 hours. The volume of sea cucumber is magically getting bigger again.