I. Desalting. Operation: put the sea cucumber into the container, add more than 2-3 times the sea cucumber water, water soak into, to be stored in the environment below about 0 degrees, two days to change the water, 3-4 days later, you can see the sea cucumber's size began to grow.

II. Cleaning. Operation: cut each sea cucumber from the mouth that has been opened all the way down to the mouth, dig out the mud and sand near the mouth, and then use a knife to cut the tendons in the stomach into 3-5 cut-offs, wash it and put it in cool fresh water.

Three, twice boiled. Operation: the pot should be slightly larger, the cleaned sea cucumber poured into the pot containing water, water than the sea cucumber more than two times, the first time to cook, first with a large fire, in the soon to be open, pay attention to skim off the top of the foam, foam skimming finished, cover the lid of the pot, turn into a small fire, began to time, do not open the lid, 40 minutes after the shut-off of the fire. The sea cucumber that you see at this time is small and almost the same as when it was salted. Next, take the sea cucumber and water from the pot and pour it into another container, if the container is not big enough, also leave some water to keep the sea cucumber warm. Replace the pot with fresh water again, increase the heat to bring the water to a boil, and fish the sea cucumber into the pot with a strainer. Start cooking for the second time, bring it to a boil over high heat, turn it to low heat, time it, don't open the lid, turn off the heat after 50 minutes, and let it simmer until the outside of the pot becomes cool after three or four hours. At this time the sea cucumber size, and after the first boil is similar.

Four, soaking. Operation: the sea cucumber after the second cooking and then cooled, fishing into the 0 degrees of water, and to maintain this temperature for 2-3 days, change the water once a day, 2-3 days after the sea cucumber found to grow in size. At this time of the sea cucumber, eat the taste is very good, many people are cut, pour fresh soy sauce, oyster sauce and other seasoning cold.

V. Storage. Operation: a do a lot of sea cucumbers, often have to eat separately for many days, you can soak well, with a small plastic bag separate 1-3 wrapped together, placed in the freezer room of the refrigerator for storage, each time you eat, in advance from the freezer room, thawed at room temperature, and add seasonings can be. We experience that the taste of frozen sea cucumber is the same as before freezing.

The best sea cucumber in China is the wild sea cucumber from Dalian Roe Deer Island at 39 degrees north latitude, which is far away from land, the sea water is pure and pollution-free, and the growth period of the sea cucumber is long, so the wild sea cucumber produced has strong meat and thick wall, which is one of the best quality of sea cucumber, but the production is quite limited, and there are only a few big brands such as Fortune Sea Cucumber in China can buy it.