1. The sea cucumbers with bubbles are all dry sea cucumbers. When choosing sea cucumbers, try to choose those from the north, such as sea cucumbers, black jade cucumbers, Shandong sea cucumbers, and ginseng thorns.
2. A pack of 100g wild sea cucumbers can be soaked twice. It is difficult to store too many at one time.
3. The rest are put in plastic bags and tied tightly.
4. Take a clean plate, without any oil stain, put the sea cucumber in the plate, wash the sea cucumber, soak it in pure water, put it in the refrigerator, and take it out every day for water change.
5. After soaking for 1-2 days, the sea cucumber begins to become soft. Cut it from the belly of the sea cucumber and remove its teeth (sand mouth).
6. Then rinse the sea cucumber, put enough water in the pot to boil, put in the sea cucumber, turn the low heat to boil for about 30 to 60 minutes, until the sea cucumber can be gently inserted with chopsticks.
7. Turn off the fire, let the water cool naturally, take it out and put it in a clean basin.
8. If you want to add pure water bubbles, you should still put them in the refrigerator. Change the pure water once a day for two days.
9. The soaked sea cucumber can be eaten directly.