After the sea cucumber is fished out, it is usually boiled in salt water or dried in the sun after bleaching. But nowadays, many unscrupulous traders use a lot of salt to pickle the sea cucumber in order to increase its weight, and then the salt will be precipitated inside the sea cucumber. Excessive salt intake will increase cardiovascular morbidity and increase the burden of liver and kidney. Some of them also add sugar to the salted sea cucumber, and add glue to prevent the surface of the sea cucumber from getting sticky after adding sugar. Although such sea cucumbers are strong, large and full, some of them have less than 20% of real sea cucumber ingredients, and the additives are more than four or five times of their own weight. The nutrition of such sea cucumbers has been destroyed, and people in some sea cucumber processing villages in Yantai will never eat such things. An insider who is familiar with Changsha sea cucumber market also told the reporter that 80% of sea cucumbers in Changsha market are sugar-dried sea cucumbers, 10% are salt-dried sea cucumbers, and only 10% are lightly dried sea cucumbers.