When I went to Hongcun, I was late for the famous Anhui cuisine, and I learned the practice with the store. In fact, it is not stinky, the taste is tender and tender, and it is convenient to do it. You can try it.
After the squid is slaughtered, go to the internal organs, spread it with salt and dry it, put it in a container and press it with large pebbles.
Put it in the refrigerator for four or five days after being placed outdoors.
When cooking, put a small amount of oil in the pot, fry the cinnamon fish slightly, then add water until you have never had a mandarin fish, add ginger and cook together.
When the juice is almost the same, put it in soy sauce and collect the chopped green onion.
The pressure of the pebbles will press the meat very tight and the taste is very good.