1. (1) Soak the dried sea cucumbers in purified water for about 24-48 hours until the ginseng body is soft; change the water every 12 hours during this period, and avoid oily immersion; (it is recommended to put the sea cucumbers in the refrigerator fresh-keeping box (around 0 degrees))
2. (2) Use scissors to cut the incision under the ginseng body to remove the sand mouth and sea cucumber teeth on the sea cucumber head
3. (3) Put the sea cucumbers in a clean, oil-free pressure cooker and cook for 5 to 10 minutes!
4. (4) Put the sent sea cucumbers in purified water, and place them on the fresh-keeping layer of the refrigerator for 24-48 hours before eating;
5. Sea cucumbers will continue to swell in the ice water at zero degrees, the texture and taste of the meat will be better, the shape is fuller, and the thorns are firm and beautiful (the water should be replaced 3-4 times during the soaking process).
Tips:The utensils for soaking hair should be oil-free and salt-free, and goddesses should not put cosmetics inside! The water must be pure water, and the utensils should not be covered when refrigerated and soaked!
