Open the soft sea cucumber to remove the tendons and sand mouth, and wash the sediment in the stomach. (If there is sediment, you can initially judge whether the sea cucumber you bought is adulterated)
Put the washed sea cucumber in an oil-free cold water pot and cook it slowly. After the water boils for 20 minutes, take it off (the first-class high-quality dry sea cucumber needs to be boiled for 30-40 minutes or even longer, otherwise it will be difficult to get through). After the hot water is naturally cooled, pour it out, then pour it into barrels of pure water, add ice cubes or seal it and put it in the fresh-keeping layer of the refrigerator. Change the water every 6 hours or so. At the same time, it is necessary to do a good job of inspection. If you feel that you can pinch through or even smash the sea cucumber with a little force in a short time, please take out the sea cucumber immediately, which means that you have bought "black-hearted ginseng". It will take at least 2-3 days for qualified sea cucumbers to be thoroughly distributed by this method.
Because the quality of sea cucumbers is different, in the process of soaking and making, the soaking and boiling time must be increased for the sea cucumbers with good quality, especially the premium and first-class sea cucumbers. If the quality is not good in advance, or if the dry sea cucumber soaks and softens, pinch the meat on the side of the sea cucumbers by hand, and the sea cucumbers that can be pinched thoroughly can be boiled directly without excessive fire.
Put the prepared sea cucumber into a freezer, freeze it in a sealed way, and then take it out and slowly soak it with cold water when eating. Be careful not to consume more than half a month of sea cucumber every time, otherwise, if the sea cucumber is frozen for too long, the water will be condensed and cocoon-like, and it will not be edible even if it is soaked again.