JIA FENG Premium Sand Fish

HOW TO SOAK SEA CUCUMBER (SC)

• Always handle SC with clean hands and clean apparatus and keep free from oil.
• Always soak and completely submerge SC in clean water and change the water in pot every day.
• Usually the preparation process is 5-7 days. For the Sand Fish depending on the size and 7-10 days for Teat Fish.
• For storage, you may consider dividing the SC into portions. It can be stored up to a year in the freezer.

Day 1

• Wash the dried SC and soak overnight in clean pot with lid covered for at least 12 hours.

Day 2

• Wash the SC and change water in pot.
• Boil SC in pot under high heat with lid covered.
• When the water begins to boil, leave to boil for another 15 minutes with the lid off the pot. [Image 1 & 2]
• Stir occasionally to prevent SC from sticking to the inner part of the pot.
• After 15 minutes of boiling, move pot under running tap to gradually return water to room temperature.
• Soak SC overnight.

Day 3 to 4

• When SC is soft, slit open SC and clean out the inner lining of the cavity, the intestines and the sand. If SC is still tough, do not force. [Image 4 & 5]
• Repeat Day 2 instructions: wash, change water, boil, run under tape and soak.

Day 5 to 6

• If the ‘desired texture of SC is achieved, rinse SC and transfer to another container or pot with clean water to be soaked in fridge for two days. [Image 6 & 7]

Day 7

• Transfer SC that are ready into airtight bags. Fill bags with clean water and freeze so as to retain the quality of the SC. [Image 8 & 9]

浸泡海参方法

整个浸泡过程千万不要沾到油，否则海参会出现肉质溶化或烂的现象。记得每天换水。另外，手、锅或任何器皿都必须干净。一般需要五至七日来浸泡沙参，猪婆参则需七至十日（海参大小和种类有别）。储藏时，可将海参分成几包放在冰冻库里，既能冷藏长达一年。解冻时，提前几个小时把冰冻的海参拿出来即可。

第一日

首先准备一个干净的锅。将干海参用自来水冲洗，洗掉浮尘。再用清水将海参浸泡至少十二小时。加盖。

第二日

清洗海参，更换清水。盖锅用大火煮。当水滚开时，开盖，再煮十五分钟。不时搅拌海参以免粘锅底。熄火，将热锅移到水槽。用自来水冲换锅里的热水至达到室温。关水，加盖，移锅到无油及低温的地方。海参浸泡时必需完全被水淹没，以利完全吸水。

第三 – 四日

当海参浸泡至半软身时，就可剪开海参，清除内脏。如部分还硬，不勉强硬刮。然后重复第二日步骤：清洗、换水、煮滚、冲换、关水、盖锅和浸泡。

第五 – 六日

如海参已达到你想要的软度，用水清洗，放在容器，装满清水，移到冰箱，再浸两天。

第七日

将泡好的海参放在密封袋，装满水以确保结冰退冰后的海参仍然保持原有的肉质。储藏在冰冻库。

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