Salty dry bamboo? Method for making fish, saury and squid

1. Raw material selection: Take bamboo fish, red-backed turtle, saury, Japanese eel, and squid. As a raw material, good fish freshness is the most important condition. Although many fats can be processed and utilized, the requirements for raw materials, especially the freshness, are more demanding. 2. Processing, washing: leave the head, cut open the abdomen or back, remove the gills and internal organs. Except for the bone near the tail, the spine is generally divided into two jaws, and recently it has been cut into three. Regardless of how it is processed, it should be thoroughly washed after conditioning to remove dirt and blood. 3. Pickling and washing: The raw materials after washing are mainly impregnated and dipped in 10 to 20% saline for 1 to 2 hours. After washing, they are dried. 4. Drying: Use sun or mechanical drying. During sun exposure, the raw fish is placed on the rice dumplings, especially during the summer and warm seasons, using low-temperature mechanical drying (20–25°C, 2–5 hours). There is also drying until the surface is dehydrated (about 1 hour at 20°C). 5. Storage, packaging: According to the different degrees of dryness of the product, put it in an appropriate container, and then refrigerate or freeze the storage. Appropriate taste, its products are good color, a sense of transparency, generally considered this product quality is better.