Cooking Steps

1. 

   Step1:Use an oil-free basin to put more water. Put the sea cucumber into the bubble hair. Because it's dry ginseng, it contains more salt. Change the water twice a day during the bubble process. Make the sea cucumber soft.

2. 

   Step2:The pickled sea cucumber is cut to the end with scissors along the mouth under the belly. Remove the mouth of the sand. It's like a place with a moustache. In order to make the sea cucumber hair bigger, I usually cut the bottom of my stomach. The tendon inside is cut. I don't cut it like that when I eat it at home. The bigger the sea cucumber hair is, the taste is not so good. I prefer to eat it with a bit of chewines

3. 

   Step3:It's easy to get rid of the mouth. Button it off by hand or pull it off by scissors

4. 

   Step4:Clean after goin

5. 

   Step5:I usually use a casserole to cook. It's simple and nutritious. If you want more sea cucumber, put more water in it. Boil it for 10 minutes after the fire is turned on. Keep it cool for 15 minutes. Then turn off the fire. Let it cool on the stove and take it down. I usually take it out the next day. The cooking time is adjusted by myself. Some sea cucumbers are not resistant to cooking. They are very soft after a long time. They have no taste. During the cooking process, you can use chopsticks to prick them. If you prick them thoroughly, you can turn off the fire.

6. 

   Step6:Take the sea cucumber out of the casserole. Wash it well and put it in the oil-free basin. Put the basin into the refrigerator for refrigeration. Change the water twice a day. The effect of using mineral water to make hair is better. You can eat it in 3 days. Isn't it very simple.

7. 

   Step7:My sea cucumber is a little small, because it's cooked directly