Cooking Steps

1. 

   Step1:Wash your hands. Find a clean oil-free container. Put in the sea cucumber that needs to be made. Add the cold water over the ginseng body. Soak it for several hours (I used it for a day

2. 

   Step2:One day later, the sea cucumber will become bigger and softer. The water will be slightly colored.

3. 

   Step3:Take out the sea cucumber, put it into the aluminum pot, and add the clear water (the light I took in the kitchen, affected by the light, is actually colorless and tasteless clear water)

4. 

   Step4:Light the fire. Bring the water to a boil. Let the sea cucumbers soak in the original soup for about 10 hours. After soaking for 10 hours, the sea cucumber will still have a light color in the water. The ginseng will feel softer and fuller.

5. 

   Step5:Let's decant the water. Put it into the original fresh-keeping box to see what it looks like now. This is the key step - extend the abdominal line of sea cucumber. Cut it. Wash the sediment in the abdomen with water. Then cut the gut line with scissors. Then clean the mouth of the sand. The belly of sea cucumber with good quality is very clean. Basically, the intestines of sea cucumber without sediment are also very nutritious. Don't cut it out. The purpose of cutting is to make it full of hai

6. 

   Step6:This step is the most important - put the cleaned sea cucumber back into the washed aluminum pot. Add a full pot of water. Open fire. Cover. Stew. After the water boils, turn the small and medium heat to keep the pot slightly boiling all the time. In the process of stewing, if you find that the texture of sea cucumber becomes soft, take it out. The others continue to simmer. Until all the sea cucumbers are soft, you can turn off the fire.

7. 

   Step7:Take out the sea cucumber and put it into ice water (or water and ice). Let it fully swell.

8. 

   Step8:When it's all softened, put the fresh-keeping box of sea cucumber into the fresh-keeping layer of the refrigerator to make it fully swell. Generally speaking, the sea cucumber can be eaten after three days of rising. These three pictures are the renderings of the first day, the second day and the third day in turn. OK. This is the end of sea cucumber foaming. You can enjoy your work slowly. Ha ha.