Soak dry sea cucumber in 0-5 degree pure water (it is recommended to put it in the fresh-keeping layer of refrigerator) for 24-36 hours, and remember to change the water twice during this period.
Cut the soaked sea cucumber longitudinally from the abdomen and remove the white teeth at the front end of the sea cucumber.
Put the oil-free pan on pure water, cover it and bring it to a boil, then cook it over medium heat for 30-60 minutes until the sea cucumber can be kneaded thoroughly. If it is not kneaded thoroughly, continue to cook.
Soak in purified water with 0-5 degree for about 36-48 hours, and change water twice in the middle until the length of dry sea cucumber is 2-2.5 times.
Foamed sea cucumbers were sealed with fresh-keeping bags and stored in the freezer (-18℃) for more than 3 months. It can be eaten after the cold water is thawed.