Most Tattoo Needles are made of some grade of stainless steel. Surgical stainless steel
is very common in tattooing needles. There are four main types of needle groupings. Some have one
specific use and others can vary depending on how the artist is using it. Tattoo Needles that we carry
are pre-sterilized in individual blister packs. We carry tattoo Round Liner Needles (tight), tattoo round
shader needles (loose), and tattoo curved magnum needles. Our professional tattoo needles are used
by professional tattoo artists around the world and are highly recommended. Below is a general
explanation of the needle categories and how you can use different types of needles.
Rould Shader Tattoo Needles,Rs Tattoo Needles,Rs Disposable Tattoo Needles,Round Shadow Needles Redtop Tattoo Supply Co., Limited , http://www.redtop-tattoo.com
Second, smoked fish
1. Cut off. After the fish is washed, scrape the fish scales, cut off the fins, cut the abdomen to remove the gills and entrails, and do not dig the fish guts. Then use a hot net cloth (washing and wringing in hot water) to wipe away the blood stains and black film in the abdominal cavity. The head of the fish was cut, and the two were vertical. The fish was processed in the same way as the fish. The carcasses were cut into two pieces (one with spine and one without) along the spine of the spine. The fish fillets were cut obliquely into 1 to 2 cm oblique block pieces, uniform in size and thickness. Chicks with and without spine are placed separately.
2. Impregnation. Generally, 50 kg of fish is added with 1.5 kg of red soy sauce and 0.75 kg of salt, and the mixture is immersed for about 2 hours after stirring.
3. Fried. The impregnated fish pieces are drained and then fried. The amount of fried fish per piece is generally about 1/10 of the amount of oil used. When frying, the fire must be vigorous and the amount of oil must be large. After the fish floats, it is shaken to prevent the fish from sticking. Deep-fried until the fish is solid, dark brown, usually takes 2.5 to 3 minutes.
4. Seasoning. After frying, remove and drain the oil for a while, immerse it in the seasoning liquid for 3 to 5 minutes, and remove Lektang as a finished product. The formula of seasoning liquid was 6 kg of white sugar, 3 kg of yellow wine, 2 kg of ginger, and 45 g of MSG. Wash ginger, ground and mince, and squeeze ginger juice with a cloth bag. Then take white sugar in a small amount of water to dissolve, add rice wine, ginger juice, monosodium glutamate, stir and serve.
Third, the bad fish will scrape the scales of fresh fish, caesarean section to the internal organs and head and tail. Then open the fish from the spine into two pieces and wipe the bloody, black film inside the fillet with a clean rag. Use 20 kg of salt per 100 kg of fish meat. Spread the fried salt evenly on the inside and outside of the fillets. Then layer them neatly into the marinated jars. Add a certain amount of salt between the layers. Finally use salt. Cover, top with stone pressure. Marinate for about 10 days until the fish is hardened. The hard-packed fish fillets are sun-dried until the surface is shiny and the meat is red, and then cut into uniform pieces to dilute. For every 10 kilograms of dried fish, 5 kilograms of distiller's grains and 5 grams of prickly ash are used. Place the distiller's grains first, add a layer of salty fish, add a few grains of pepper, and cover with a layer of vinasse until the tank is full, seal the mouth of the tank, and grind 1 ~2 months (shorter hot days, longer cold days) are finished products.
First, the wind fish used 0.5 to 1 kg weight of squid (other fish can also be), laparotomy, hand or knife to viscera, do not touch broken fish bladder. Open the fish gills and use your fingers to remove all the bracts. The fish scales do not have to be removed. After that, 60 grams of salt and 5 grams of pepper powder are used for every 1 kilogram of fish, and the abdomen, mouth, and bowl are filled. Packed in the new pupa, the fish heads inwards and the abdomen goes up. Then close the Pukou, and use a string to tie the body, horizontally under the eaves or under the ceiling, after about 15 days to be airy.