1. bubble. Put the dry sea cucumber in a clean oil-free container (this is very important, because the sea cucumber will dissolve when it meets oil), directly add boiled water or purified water to foam, and change the water once in the morning and evening. Remember to clean your hands first when changing the water, rinse the sea cucumber with clean water for two or three times, and then add boiled water or purified water to continue foaming.

(It is best to put it in the refrigerator for foaming, or it can be foamed at room temperature. It is best to use cold boiled water for foaming at room temperature. )

2. open the abdomen. After the sea cucumber is soaked soft (generally speaking, it takes three or four days for the wild sea cucumber to soak soft), cut the belly of the sea cucumber along the opening of the belly of the sea cucumber, remove the teeth (lime) at the front end of the sea cucumber, and keep the white tendons in the body. The white tendons are edible and nutritious.

Step 3 cook. Put the sea cucumber in an oil-free pot, cover and boil, add a few slices of ginger and a few shallots (mainly to remove the fishy smell of sea cucumber), cook for 20-30 minutes with low fire, let it cool naturally, and then change the water and put it in the refrigerator to continue foaming for 24-48 hours, which is better in taste. If some sea cucumbers are not soft enough, continue to repeat this step until they are soft.

4. Peel. Sea cucumber has the nature of chameleon. In order to protect itself, it is necessary to change its skin into the same color as the surrounding environment. Sea cucumber skin is a thin layer of ash, which affects the taste. Before eating, it should be scraped off gently with an oil-free steel ball or a knife.

Step 5 cook. After the sea cucumber is completely soaked, it can be cooked according to personal taste, and the excess can be frozen in the refrigerator and used up as soon as possible.