Dry sea cucumber soaking method: Ingredients: 4 pieces from dry sea cucumber. Step: 1. Primary soaking: rinse the dry sea cucumber to be soaked with clear water, put it in a clean oil-free container, add purified water without sea cucumber, and soak it in cold storage for 2 days, changing the water at least once a day. 2. After the first soaking, the sea cucumber swells to about three times the size of the dried product, without hard core and Q-elastic texture. 3. Cleaning the internal organs: carefully cut the belly of the sea cucumber with scissors, clean the sand sac at the end of the sand mouth and rinse it carefully with water. 4. Cut the white tendon: The white strip substance on the inner wall of sea cucumber is its nervous system, called sea cucumber tendon (commonly known as osmanthus stick). Cutting with scissors is beneficial to the expansion of sea cucumber. 5. Low-temperature cooking: Take a clean oil-free pot, add sea cucumber and purified water without sea cucumber, boil, simmer for about 50 minutes, and then turn off the fire to cool. 6. Secondary soaking: put the cooled sea cucumber into pure water, put it into a clean oil-free container, and continue to soak it in cold storage, changing the water at least once a day. 7. Generally, you can soak for 2 days for the second time. It is recommended not to exceed 7 days at the longest, otherwise the taste will become worse, and even peeling and autolysis will occur.