鳌甲炙制法的改进将鳖甲洗净、晒干、敲打成大板块待制。再将备用的铁砂或粗黄砂用武火炒至烫手;投入鳖甲块(大小分档),炒至皮肉、筋膜膨胀酥脆为度,(炒时翻动速度要先慢后快)取出,快速筛去砂粒,置碾槽内轻碾至膨胀酥脆的皮肉、筋膜碎成粉末,使与甲壳分离干净,取出,簸去粉末,剩下完好的甲壳。重新投入热砂拌炒,至表面呈淡黄色为度,取去,筛去砂粒,置容器中加入总量为20％醋液中稍浸,捞出,干燥,即得。 The improvement of the armoring method will wash the armor, dry it, and beat it into large plates. Then use spare iron sand or coarse yellow sand to scald with hot fire to get hot; put a piece of armor (size bin), fry the skin, and the fascia expands and crisps to the degree, (the frying speed must be slow and then fast) Take out, fast sieve Go to the sand, set in the grinding tank to lightly crushed to the crispy flesh, fascia broken into powder, separated from the carapace, remove, remove the powder, leaving the intact carapace. Re-invested in hot sand and fry until the surface is light yellow as a degree, take it, sieved to sand, set the container to add a total amount of 20% vinegar in the slightly dip, remove and dry, that is, too.