The main raw materials used in this process are scorpions and white wine. The equipment required includes porcelain bowls, iron buckets or large cylinders, bamboo skewers, sieves, pots, and iron drums. The production steps involve selection, pickling, cooking, sealing, and packaging.
This method is specifically used for processing gardenia, a highly valued ingredient in traditional Chinese medicine, which needs to be properly prepared before it can be sold.
1. **Capture**: First, prepare porcelain bowls, iron buckets (or large cylinders), bamboo skewers, bottles of white wine, and clips. Workers must wear gloves, closed shoes, and socks, with tight sleeves and pant legs to prevent any loss. Some medicinal substances should also be prepared. All small holes and openings in the breeding area are sealed, and the room is sprayed with wine before closing the door. After 10–15 minutes, the porcelain bowls are placed at the entrance of the cave, and the cave is opened. Scorpions rush out and fall into the bowls. As soon as they begin to climb over the edge, an empty bowl is quickly placed underneath, and the scorpions are transferred into the iron drum or cylinder. During this process, care must be taken to avoid losses due to squeaking, suffocation, or escape. After harvesting, selected male and female scorpions are carefully picked using clips.
2. **Selection and Pickling**: Choose scorpions of uniform size—approximately 450–500 pieces, weighing about 0.5 kg. Combine them with live leeks and make a saltwater solution at a ratio of 0.1 kg of salt per kilogram of scorpion. Once the salt is fully dissolved, pour the mixture into a tank and let it soak for 5–6 hours. After soaking, remove the scorpions and drain them through a sieve.
3. **Cooking**: Transfer the saltwater from the tank into a pot and bring it to a boil. Place the scorpions in a sieve and press them down with a bamboo skewer. Cook over high heat until two-thirds of the scorpions are visible. Then, remove the cover, gently stir, and squeeze the scorpions. Continue cooking on low heat until the scorpions become stiff and their bodies are fully cooked.
4. **Sealing and Packaging**: After cooling slightly, place the cooked scorpions in a sieve and store them in a cool place. Once cooled, seal them in jars and prepare for packaging. Each package contains scorpions measuring about 5 cm in length. The final packaging uses wooden boxes lined with good-quality white paper. A moisture-proof layer, such as edible plastic bags, is added inside, and the box is sealed with white material. Each box has a weight limit of 5 to 25 kg.
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