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| Scope: 齊民要術 |
| Condition : Contains text 「爊」 |
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《卷八》
4  | 作鱧魚脯法：一名鮦魚也。十一月初，至十二月末作之。不鱗不破，直以杖刺口中，令到尾。杖尖頭作樗蒱之形。作鹹湯，令極鹹，多下薑、椒末，灌魚口，以滿為度。竹杖穿眼，十箇一貫，口向上，於屋北簷下懸之，經冬令瘃。至二月三月，魚成。生刳取五臟，酸醋浸食之，俊美乃勝「逐夷」。其魚，草裹泥封，煻灰中爊烏刀切之。去泥草，以皮、布裹而搥之。白如珂雪，味又絕倫，過飯下酒，極是珍美也。 |
| 6 | 作浥魚法：四時皆得作之。凡生魚悉中用，唯除鮎、鱯上，奴嫌反；下，胡化切。耳。去直鰓，破腹作鮍，淨疎洗，不須鱗。夏月特須多著鹽；春秋及冬，調適而已，亦須倚鹹；兩兩相合。冬直積置，以席覆之；夏須甕盛泥封，勿令蠅蛆。瓮須鑽底數孔，拔引去腥汁，汁盡還塞。肉紅赤色便熟。食時洗卻鹽，煮、蒸、炮任意，美於常魚。〈作鮓、醬、爊、煎悉得。 |
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