1. Put the sea cucumber into a pot or barrel, add a proper amount of purified water (water should not pass through the sea cucumber) and soak for about 24 hours, and change the water for 3-4 times until the sea cucumber becomes soft.

2. Cut the sea cucumber from beginning to end along the incision in the abdomen, cut off the sand mouth of the head and remove the white sea cucumber teeth, and carefully clean the body surface and body cavity of the sea cucumber.

3. Put the washed sea cucumber into the pot, add appropriate amount of purified water and boil for 15 minutes. Pick out the soft-boiled sea cucumbers, leave the hard or hard-core sea cucumbers in the pot, and continue cooking until they are all soft and cooked thoroughly. Take it out after the boiled ginseng water is completely cooled.

4. Pots and barrels are filled with pure water, and then the cooked sea cucumber is put into the fresh-keeping room of the refrigerator for about 3-5 days, and the water is changed for 4-6 times during the period, so that it can be eaten.