The common method is to cut the squid, remove the viscera, dorsal and pelvic fins, remove the head as needed, and wash to remove blood stains. About 3 parts of salt and about 0.2 parts of saltpetre were added to 100 parts of water to prepare a solution. The washed squid was put into salt and saltpeter aqueous solution and dipped at room temperature for 40-60 minutes. Then, remove the fish and put it in an aqueous solution prepared with 100 parts of water, about 10 parts of salt, about 5 parts of granulated sugar, about 0.5 parts of saltpetre and trace amounts of seasonings and spices; the liquid temperature is about 2°C, and the immersion is 15-30 hours. This stage of operation should be carried out in a freezer. Spices include pepper, ginger powder, onion, sage and more. After the immersion was completed, the squid was taken out and rinsed with running water for about 10 minutes to remove the high-concentration pickle brine adhering to the surface of the squid, and the taste was evenly adjusted. Then, various kinds of squid ham are formed according to the use.
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