2. Find a clean oil-free container to hold sea cucumber, soak it in purified water for 24 hours, and soak dry sea cucumber until soft. Remember that the key to this step is "clean oil-free container+pure water".
3. Cut the soft sea cucumber along the abdomen with scissors, cut off the internal organs and the stiff sand mouth in front, and rinse it off.
4. Put the soft-soaked sea cucumber into the pressure cooker and add purified water until the sea cucumber is less than two to three centimeters. After boiling, press the valve and cook for 10 minute, and naturally decompress after turning off the fire. (without valve).
5. Wash the cooked sea cucumber again, put it in a clean oil-free container again, add purified water to seal it, and put it in the refrigerator for 48 to 72 hours. Change the water every 12 hour or so. The made sea cucumber is crystal clear. The size is three to five times that before soaking, and it can't be eaten at one time. You can use small fresh-keeping bags to pack them tightly and then freeze them. Just take them out and thaw them naturally before eating.