Chinese Food

Cooking Steps

1. 

   Step1:Rinse sea cucumber with pure wate

2. 

   Step2:Sea cucumbers should be put into containers with good sealing performance, and pure water should be added into containers with a height of less than twice that of sea cucumbers. Put them into the refrigerator, and soak them in the refrigerator for 48 hours, and change water at least four times

3. 

   Step3:Sea cucumber soaked for 48 hour

4. 

   Step4:Cut open the sea cucumber and remove the mouth of san

5. 

   Step5:In a clean pot, add pure water and treated sea cucumber, put them in the pot, boil them in high heat, then boil them in low heat for 3040 minutes

6. 

   Step6:After turning off the heat, put the sea cucumber in the pot and simmer until the water is cool (usually I cook it at night and then simmer it overnight

7. 

   Step7:Change the stewed sea cucumber into pure water and keep it in the refrigerator for 48 hours, and then change the water at least four times (or until the size you think is right

8. 

   Step8:Soak for 24 hours after cookin

9. 

   Step9:It's OK to soak for 48 hours after cookin

10. 

    Step10:Chubb

11. 

    Step11:Round rol

12. 

    Step12:Each pickled sea cucumber should be packed with plastic film or bag separately and put into the sealed bag with a brace for freezing storage