1, raw material treatment: put fresh raw materials into seawater or dilute salt water to clean the mucus attached to the surface. Then use a metal intestinal aspirator (hollow thin tube) to extend from the anus, pierce the head and pull out the internal organs. Then use a brush to enter the abdominal cavity and wash away the residual viscera and sediment, or use a long knife to cut 3 cm in the back and tail, dig out the viscera and wash it with light salt water.

2. Boiling: Inject 2 Baume's light salt water into the pot, add a little cold water after heating and boiling, and reduce the temperature to about 85℃. Put the washed raw materials into the pot in batches according to the size and cook for 1-2 hours until the bamboo chopsticks can be easily inserted into the meat. In the process of cooking, if the raw material with abdominal distension is found, stick a needle into the abdominal cavity, drain the water and continue heating. Foam appears and is removed at any time.

3. Drying: dry the sea cucumber with a dryer. The traditional method is sun drying, which is primitive and unclean. With the introduction of advanced technology, dry sea cucumber has less impurities, more obvious drying effect, easier preservation and health.