Sea bream is the main material for both wind and wind. The fresh squid is marinated and often processed into dry products, which has become a traditional dish in some areas. Why is it called "wind"? Because the enamel and the tube are finished, they need to be hung in the front of the house or in the ventilated place (northwest wind) to dry naturally, but not in the sun.
In the selection of materials, we must use the East China Sea, so that the wind and the tube are authentic. Sea otters of two to three pounds or more are generally used for wind smashing, while sea otters of less than two kilograms are often made into wind smashing cylinders. The processing method is as follows:
Due to the large size of the scorpion, it is necessary to cut the squid from the back of the shovel along the spine from the tail to the head. The knives strive to be flat, and the spine is best exposed completely, so that the sputum is good. Then remove the viscera, bracts and other debris, wipe the blood with a clean gauze dipped in water to prevent contamination of the meat surface, avoid washing with water, so as not to affect the freshness and shelf life. Wait a little dry, apply a proper amount of fine salt evenly inside and outside the sputum, and also sprinkle a few drops of white wine at the same time. Pay attention to the degree of saltiness when applying salt. Generally, it is too light, too salty, which will affect 鳗Awkward taste. After half an hour, use the bamboo piece to open the carcass (to prevent deformation, so that the sputum maintains a good appearance, it is also beneficial to speed up the air drying), and hang it at the tuyere.
Because the carcass is relatively small, it is cut directly from the abdomen, and the matter of cleaning up the internal organs and cleaning the blood is the same as above. When salt is applied, because the back of the donkey is not cut, the meat is thicker, so you need to apply some salt in the belly. Finally, use a cotton rope or a cloth strip to tie the ring and hang it to the air.
When drying, it should be noted that the south wind and the rainy days should not be windy, and the wind can not be smashed. Because the meat is thick and not easy to dry, it is easy to deteriorate. For easy storage, the dried sputum or tube can be divided into several pieces and put into a fresh-keeping bag, and then put into the refrigerator for quick freezing, so that it can be stored for at least half a year. Before eating, just take it out and wash it, and then add a few pieces of cooking wine to steamed a few pieces of ginger. Pay attention to some soy sauce or vinegar to eat. It is really the taste of the original tongue. You can also eat it with barbecue. Don’t have a unique flavor. Loved by people.