1. Rinse the dried sea cucumbers with tap water for 1 minute to remove dust and debris on the surface.

2. Then place the dried sea cucumbers in 0-5 degree cold purified water for 24-36 hours, changing the water every 8 hours, twice a day until the sea cucumbers are soaked soft.

3. The contents of sea cucumbers cannot be eaten, so the soaked sea cucumbers should be cut open longitudinally from the abdomen and the front teeth of the sea cucumbers should be removed.

4. Bring purified water and an oil-free pot to a boil, then add the sea cucumber and cook over medium heat for 40-60 minutes, until the sea cucumber can be lightly pinched through.

5. Replace with fresh 0-5 degree cold purified water and soak for about 24-36 hours. In the meantime, change the water every 8 hours, and change the water twice at most until the foaming is reached. Dried sea cucumbers are about twice as long, which means they are ready for consumption.

Notes: 1. The foamed sea cucumber is already cooked and can be eaten directly without heating.

2. During the entire foaming process, the sea cucumber must not be stained with oil, cosmetics, hair, etc., otherwise the sea cucumber will have fleshy melting, which will affect the foaming effect.

3. When foaming, it is best to use barreled pure water, followed by barreled mineral water, and tap water is the worst. Because tap water has the most minerals and impurities.