1. Soak in ice water

Put it in a pure, oil-free container and place it in an environment of 0-4℃ (refrigerated state, supplemented with ice cubes for the best effect), add an appropriate amount of pure Soak in water for about 72 hours, and change the pure water every 8-12 hours (during the water change process, the water, hands, and utensils should not be stained with any oil) until soaked until soft.

2. Cut off the spit

Use scissors to cut along the small opening of the sea cucumber's abdomen, remove the spit and white teeth of the sea cucumber, clean the internal organs, and retain the white tendons inside. Cut off the inner tendons

3. Boil in water

Prepare a clean and oil-free pot, put the sea cucumber into pure water and bring to a boil over high heat, then turn to medium to low heat and simmer for about 60 minutes , turn off the heat until the chopsticks are inserted through, do not take out the sea cucumber immediately, cover the pot until the water cools down naturally

4. Soak in ice water

Put the cooled sea cucumber in Place it in a pure, oil-free vessel in an environment of 0-4°C (refrigerated state, supplemented by ice cubes for the best effect). Add an appropriate amount of pure water and soak for about 72 hours. Change the pure water every 8-12 hours (during the water change process , water, hands, and utensils should not be stained with a little oil)

5. Edible

The soaked sea cucumber should be eaten immediately. If the soaked sea cucumber is too large to be eaten at one time, it should be eaten. Wrap the remaining sea cucumbers individually in plastic wrap and store them in the refrigerator, preferably no longer than 3 months