1. Wash squid. If the squid is frozen, soak it and thaw it until the fish becomes hard and the abdomen becomes soft. Then take it out: drain it and treat it.
2, cutting, removing internal organs, but to prevent conch octopus (commonly known as cuttlefish bone) and mouth.
3. Wash, remove the dirt and mucus from the fish, rinse off the salt water with clear water, then spread two pieces of squid meat into a pile, put them in a clean container towel and drain. Meat must be prevented from reddening due to overlapping.
4, dry, you can hang it with an iron hook to dry or spread it on the Internet. Note that when the climate is dry.
5. Pickling and cooking. Squid is dried. If the source product needs to be frosted, the dried squid should be placed in a basket, sealed with straw or sacks, and marinated and cooked for 7- 10 days.
The function of salting and cooking is to make some water in fish spread outward and precipitate betaine and other nitrides in muscle. After drying, a layer of white crystals will be attached to the body surface, just like frost flowers, which is called "blood owl" in business. This substance has a sweet taste and can add flavor. Move the pickled steamed squid to the drying field to dry until it is dry enough.