1. Take out five dried sea cucumbers.
2. Use pure water to foam, the water is two fingers wide above the sea cucumber, and store it in the refrigerator. Change the water once or twice a day, until the fourth day you start to stew in a water-proof saucepan.
3. It's the fourth day.
4. Simmer four sea cucumbers in an oil-free saucepan and simmer for 30 minutes. Adjust the time according to your experience. Generally, the stewing time will be longer as you grow.
5. The time of the saucepan is adjusted directly.
6. After half an hour is up, take out the stew in the saucepan and let it cool.
7. After cooling to the warm water, use chopsticks to poke on the belly area. If it is easy to puncture, you can start to clean the sea cucumber. Cut both sides of the sea cucumber abdomen and push it out with your thumb in the direction of the teeth.
8. Cut off the white teeth with scissors.
9. Then cut off a few sections of each inner rib of the sea cucumber.
10. Continue to foam with water for two more days.
11. The hair is not too big, and it tastes strong after slicing. If you want to send it bigger, you have to simmer for a longer time, 40-50 minutes.
12. Slice, this kind of size, one person only needs to eat half, half a day.
13. Just dip and eat like this.
