Good quality sea cucumber, dried sea cucumber, Sri Lanka Sea cucumber, small sea cucumber, bald ginseng, ready stock! Ready stock😋! Supplements😋🔥 Hot selling🔥Hot selling🔥Sea cucumber hoy sum🔥Collagen🔥Seafood, seafood, dry goods 🤩dry seacucumber

��Sri Lanka Ginseng

Sea cucumber soaked;

1. Wash the sea cucumbers with clean water and remove the salt on the surface. Use a clean, oil-free* box and fill it with an appropriate amount of water. Place the sea cucumbers in the box and soak them in a cold air cooler in the refrigerator for 24-48 hours. Change the water every 8 hours until they become soft. (Be sure to be oil-free, sea cucumbers will be damaged if they come into contact with oil)

2. Cut the soaked sea cucumber from the tail to the head, take out the inner tendons, and clean the impurities in the belly of the sea cucumber. There are several tendons inside the sea cucumber. It can be eaten without removing it, but it will affect the size of the sea cucumber, so. Just cut a few sections inside.

3. Fill a pot (without oil) with water and add the washed sea cucumbers. Bring to a boil over high heat, then simmer over low heat for another 20 minutes. After turning off the heat, cover and let it slowly burn inside until it cools down naturally* (This is very important because if you take out the sea cucumber directly after turning off the heat, the sea cucumber will not Soft)*

4. Remove the softened sea cucumber. If there are still hard sea cucumbers, change the water and cook until they are all soft.

5. After all the sea cucumbers are soft, fill a clean, oil-free box with water, add the cooked sea cucumbers and seal it. Then, put it in an ice tray to soak for 48-72 hours, change the water once a day, and then it is ready to eat.

Size:

��Mini: below 0.9inch (1000 heads)��

��Small: 1.0~1.3inch (400-500 heads)��

Medium: 1.4~1.7inch (300-400 heads)

��Big: 1.8~2.0inch (170-250 heads)��

⭐The above sea cucumbers are sold by pieces/pieces⭐