Considered a delicacy to the Chinese, dried squid is produced from cleaned squid that are sun-dried. It has a strong smell and chewy texture and is used to add a distinctive flavor to soups and other dishes.
- Sort out the squid according to size (small, medium, and large) small size ranges from 25-30 cm long, medium size ranges from 31-35 cm, and large from 36-40 cm.
- Manually clean the squid thoroughly by removing the eyes, skin, mouth, and fins using salt or tap water.
- Slit open the underneath portion of the squid entrails.
- Sun dry cleaned squid inside out from 8:00 am to 3:00 pm using a dryer made a bamboo mat known as capping.
- Collect the sun-dried then air-dry for an hour under the shade.
- Sun-dry the squid again from 4:00 pm to 5:00 pm.
- Collect the squid late in the afternoon when the temperature is low to prevent the squid from sticking to dryer.
- Sun-dry squids the following day, this time outside out.
- Flatten the body and tentacles of the squid by spreading some oil and rolling a bottle over it.
- Weigh the squid and pack by kilogram.
- Lay flat inside a prepared box ready for transport.