Stewed sparerib soup with local Penghu flavor ─ stone stew

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Summer and autumn, after the sea receded, the vast intertidal zone, women in twos and threes, seemed to be wandering with open wind and frost, a pair of sharp eyes. In the vast desert, looking for his prey ─, a benthic octopus. During the bumper harvest, each woman can catch more than ten jin of octopus. Coupled with diving catch, bait fishing, full of octopus, in the early days without a refrigerator, can only be the most primitive collection, dry.

The process of drying: the woman clears the internal organs out of the octopus head with her skillful hands, which is the first step. The second step is to cut the octopus's head in the middle. The spherical head is spread out into a round pie chart, and the front work is completed.

Then there is the step of drying, a seemingly simple task in which octopus feet must be arranged in the shape of a warped mustache and arranged sequentially on the sun net to accept the sublimation of the wind and sunlight. After repeatedly turning over, it took a few days. Dried red ochre like a ruby. It has become an indispensable food for the people of Penghu.

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