2. Cook the sea cucumber in an oil-free cold water pot for about 20 minutes (keep the water temperature from boiling, and the cooking time depends on the quality of the sea cucumber).

3. Take out the sea cucumber, let it cool, cut it along the incision, remove the sand mouth, cut the tendons (it won't rise continuously), and rinse it with cold water.

4. Pinch the meat on the side of the sea cucumber one by one by hand, select the sea cucumber that can be pinched thoroughly, put it in a cold water basin, and put it in a pot with cold water to cook slowly. Repeat this until every sea cucumber can be pinched thoroughly.

5. Put the sea cucumber that can be pinched thoroughly into the basin, add cold water and ice cubes, put it in the refrigerator for cold storage, and change the water every 24 hours. Soak for 2-3 days and serve.

6. Put the prepared sea cucumbers into plastic bags and store them in the refrigerator.

I do this all day. The method is simple and practical. Actually, I don't think it's necessary to put ice. Put it in a glass box with a lock and put it in the refrigerator. And the whole process must not get a little oil. hope this helps