Cooking Steps

1. 

   Step1:After washing the salt or dry ginseng for several times, use pure water bubble. Dry ginseng for about three days. Pull salt for one night a day. Put it in the freezer. Change water at least twice a day.

2. 

   Step2:When it's soft, it should look like the picture. Then cut it at the notch (the foot of the pipe). Use scissors to cut it at both ends. One end has a mouth. Pull the white teeth out. There is an inner rib in it. Use scissors to cut the inner rib. It's easy to cut. Don't use force to cut the sea cucumber.

3. 

   Step3:Brush the pot clean. Make sure there is no oil. Otherwise, the sea cucumber will melt. Put more pure water, because the water will evaporate less in the boiling process. Boil wild ginseng for about 1 hour. It's still very strong. As for the pool, half an hour is enough. It will be sticky and soft after a long time.

4. 

   Step4:Cook until you pinch the sea cucumbers one by one. Keep cooking if it's still hard.

5. 

   Step5:Put the cooked sea cucumber into a clean oil-free container. The pure water is a few centimeters over the sea cucumber. Sea cucumbers get bigger in the process of soaking. If you don't have enough water, dry them. Like a cold room. 04 degrees is the best. Change water every morning and every night. Three or four days later, sea cucumbers will drop a lot. The taste is strong and smooth. Then roll up the plastic wrap in two rows and put it into the freezer. It's easy to take when eating.

6. 

   Step6:It is recommended to buy wild bottom sowing. The natural growth should be at least four years mature. But pool raise, cage raise to join one two years to be able to come out of cage. You understand.