(1) Wash the pickled sea cucumber with water to remove the surface salt.
(2) Cut the ginseng along the incision, remove the tendon of the sand mouth and clean it.
(3) Put the sea cucumber into an oil-free clean pot, add water (not more than 8 cm for the sea cucumber), and cook for 40 minutes on high fire.
(4) naturally cooling the sea cucumber, taking it out and cleaning it.
(5) Put the cleaned sea cucumber into the pot filled with clear water again (after the first cooking, put the hard sea cucumber into the pot first, and then put the soft sea cucumber into the pot, so that the sea cucumber can be cooked at the same time). Cook for about 20-30 minutes on medium fire, turn off the fire and let the water and sea cucumber in the pot cool naturally.
(6) Take out the sea cucumber, pinch the side meat of the sea cucumber one by one by hand, and put the pinched sea cucumber into a cold water basin. If there is any sea cucumber that can't be pinched thoroughly, put it in the pot and add cold water to cook slowly for about 5 minutes. When the water is a little cooler, take out the sea cucumbers, pinch the side meat of the sea cucumbers by hand, pick out each sea cucumber that can only be pinched thoroughly, and continue to put the remaining sea cucumbers in the pot and add cold water to cook slowly, and so on until each sea cucumber can.
(7) Put all the sea cucumbers processed in the above steps into a cool clear water basin, and add ice mineral water for soaking for 48 hours to make the sea cucumbers grow well (the clear water should be changed for 3-4 times during soaking).
(8) One way to identify bad hair quality is to pick up the sea cucumber with chopsticks, and the two ends of the prepared sea cucumber naturally droop. If you can't pick it up, it will be big; If it's still dripping straight, keep sending it.
In addition, the prepared sea cucumber is frozen separately. Slow down with cold water when eating.