[00:00.09]如果您也喜欢 恒星英语学习网 www.hxen.com 请与您的朋友分享This is the VOA Special English Development Report. [00:04.69]Today we have the second of two reports explaining how to prepare fish by drying or smoking them. [00:13.82]We talked last week about the first steps of cleaning and salting freshly caught fish. [00:21.55]The directions can be found on our Web site, www.hxen.com. [00:28.55]To dry fish, you will need either a drying table or a place to hang them. [00:35.99]If a table is used, it should have a top made of wire screen or thin pieces of wood with space between each piece. [00:46.51]Lay the cleaned and salted fish, still wet, on the table. Do not let them touch each other. [00:54.79]Be sure that air can flow around the fish from all sides, including the top and bottom. [01:03.00]Build a small smoky fire under the drying table for the first day to keep the flies away. [01:11.37]After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish. [01:22.00]Fish taste better if they are out of bright sunlight while they are being dried. [01:29.32] For best results, put the drying table under a tree. Turn the fish over every other day. [01:37.24]Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry. [01:47.45]After the fish have dried, place them in a basket. Cover them with clean paper or large leaves. [01:55.96] Then put the basket in a cool, dry place off the ground. [02:01.63]Make sure as much of the saltwater as possible is removed before you smoke the fish. [02:09.68]The smoking can be done in a large, round metal container. [02:15.35] Remove the top of the drum and cut a small opening on one side at the bottom. [02:22.64]Cover the top with a strong wire screen. This is where you put the fish. [02:29.24]Build a small fire in the drum by reaching in through the opening at the bottom. [02:36.20]Wood from fruit trees makes good fuel for your fire. [02:41.05]The wood will give the smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well. [02:52.29]It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke but very little flame. [03:03.15]One way to get a lot of smoke is to use green wood, not dried wood. [03:10.21]You should smoke the fish for five days or longer if you plan to store them for a long time. [03:18.08]After you finish smoking the fish, remove them and let them cool. Then wrap them in clean paper. [03:27.61]Put the fish in baskets and keep them in a cool, dry place off the ground. [03:35.65]Dried fish must be kept completely dry until they are eaten. [03:41.54]And that's the VOA Special English Development Report. Transcripts, MP3s and podcasts of our reports are at www.hxen.com. I'm Steve Ember. 如果您也喜欢 恒星英语学习网 www.hxen.com 请与您的朋友分享