Dry sea cucumber, soak it before eating. The foaming method is recommended to be low-temperature clear water foaming.

Rinse tap water, put it in a clean container, add enough pure water or mineral water (tap water is not allowed) to soak for 24-36 hours, change water twice in the middle, and put it in the refrigerator after foaming.

After the sea cucumber is soaked soft, take scissors to cut along the abdominal incision, cut off the front teeth, and cut the internal tendon of the sea cucumber into three sections.

Put the processed sea cucumber in an oil-free pan, add enough purified water, and turn to medium heat for 40-60 minutes until the sea cucumber can be gently kneaded. If some of them are still hard, they need to be cooked again.

After the cooked sea cucumber is naturally cooled, put it in a clean container, add purified water and put it in the refrigerator for 36-48 hours, changing the water 2-3 times in the middle until the sea cucumber grows more than twice the length of dry sea cucumber.

Because sea cucumbers are afraid of oil, they are mainly eaten lightly. Can be eaten directly, dipped in honey or soy sauce, or made into sea cucumber porridge, sea cucumber steamed eggs, sea cucumber soup, etc. There are many online reference materials for specific sea cucumber practices, but remember not to braise in soy sauce.