Rinse dry sea cucumber slightly, put it in an oil-free clean container, pour enough purified water and start foaming.

Soak for more than 24 hours, and change the water once every 6-8 hours until the sea cucumber swells, and it is no longer hard and elastic to pinch and can be bent at a large angle.

2. Go to the mouth and break the tendons

Cut the whole abdomen along the small hole at the bottom of the sea cucumber, turn around and cut the white tendon on the inner wall of the sea cucumber into sections.

This will make it bigger, otherwise it will limit the foaming speed, but don't throw it away, because "one flower, two tendons and three rolls", white tendons are also very nutritious parts.

3, boiled

Put the cleaned sea cucumber into an oil-free pot with good heat preservation performance (an ordinary pot is ok, but it must be oil-free).

Pour enough pure water, and the water should not exceed 5- 10 cm of sea cucumber. After boiling over medium heat, turn to low heat and simmer for 30-50 minutes. Stir several times during the boiling process to prevent the pan from sticking.

4. Simmer and cool thoroughly.

Turn off the fire after cooking, do not lift the lid and continue to stew until it is naturally cool. The standard of stew is to put the sea cucumber in the middle, and the two ends will naturally droop slightly. When you hold the sea cucumber, it will shake slightly, and you can easily pass through the skin and meat of the sea cucumber.

The uncooked sea cucumber can be cooked for a second time in the same way as above. This step determines the final taste of sea cucumber.

5. Ice blisters

Continue to put the braised sea cucumber in an oil-free container, pour enough pure water and ice cubes, cover it, and put it in the refrigerator for refrigeration. You can eat it in 2-3 days.

Among them, it takes 6-8 hours to change pure water and ice cubes, and the water should not exceed 5- 10 cm of sea cucumber. The purpose of ice blisters is to make sea cucumbers rise better. Sea cucumber will shrink and swell when it is cold, and its taste will be better.

6. Frozen storage

If you don't eat the prepared sea cucumber for the time being, wrap it tightly with plastic wrap and put it in the refrigerator for frozen preservation. It can be thawed naturally at room temperature before eating.