Soaking: put the clean oil-free vessel into purified water, and put it into dry sea cucumber. The amount of water is subject to that of the sea cucumber. Soak for 24 hours, and change the purified water every 12 hours. After soaking, the standard is that the sea cucumber can be easily bent at a large angle.

Method/Step 2:

Cleaning: cut the belly of the sea cucumber along the incision direction, remove the head sand mouth, and cut the white tendon stuck on the inner wall of the sea cucumber from the middle to clean the sea cucumber body. It is best to clean the sea cucumber with the incision facing down.

Method/Step 3:

Boiling: put the cleaned sea cucumber and cold water into a clean oil-free pot at the same time, and the water should not exceed the sea cucumber by about 5- 10cm. First, boil the water with medium fire, then lower the fire (the water surface is just bubbling) and cook for 30-50 minutes. After turning off the fire, stew it directly without opening the lid until the sea cucumber is naturally cool, and take out the stuffy sea cucumber; For the sea cucumbers that are not stuffy, continue to cook for the second time, and the method is the same as above (low fire cooking 10-30 minutes) until all the sea cucumbers are out of the pot.

Method/Step 4:

Water hair: put all the sea cucumbers out of the pot into 0-degree pure water, put a lot of ice cubes into the refrigerator, so that the warm water starts to keep about 0 degrees, and when the water does not exceed the sea cucumber 10cm, start soaking the water hair, and change the pure water and ice cubes every 8 hours. Generally, after about 2-3 days, the sea cucumbers can be used well.