In daily life, we all know that the giant salamander is a national first-level protected wild animal, but its nutritional value is very high. In fact, the giant salamander can now be raised at home, and it is an important species developed in the agricultural industry and modern agriculture. , loved by many people because of its high nutritional value and delicious meat texture. Salmon is also rich in protein and some nutrients that the body needs every day. So how to make the most delicious baby fish?

What’s the best way to make giant salamander?

Special production process

1. The way to slaughter giant salamander is to place the fish on a chopping board, drive a long nail into it, and then use a knife to break the belly; or cut the throat of the fish Cut off and open again. Of these three killing methods, scalding is the best, because scalding does not require bleeding, and the finished dish tastes more delicious than carving up or slaughtering.

2. After slaughtering, scald the fish with boiling water to make saliva according to the size of the fish, and tear off the fish fillets. The skin is a precious Chinese medicinal material and can be used for other purposes.

3. Set fire limits when cooking. Heat a pan, boil oil, and stir-fry over high heat; when adding soup, make sure the raw materials are fully engulfed.

What’s the best way to make giant salamander?

Braised salamander

Production of special main materials and auxiliary materials

250 ??grams of salamander (approximately 100 grams consumed), 50 grams of pork suet, 25 grams of rice wine, and white sugar 10 grams, 30 grams of gorgon powder, 20 grams of green onions, 20 grams of garlic cloves, 10 grams of ginger slices, 10 grams of edible salt, 50 grams of light soy sauce, 3 grams of chicken essence, and 1000 grams of edible oil

Specific process Production

1. First cut the head of the giant salamander (do not break it) and bleed it, then scald it with 90℃ hot water, scrape off the mucus on the skin, then cut open the belly, remove the internal organs, and then use a knife to Cut into half-moon shaped pieces. (Internal organs can be used for other purposes)

2. Place the wok on the stove, add oil and bring to a boil, add in fried fish, fry until orange, pick up the oil and replenish the water. Remove oil from the original pot, put it on the stove and bring to a boil, add 25 grams of cooked hunting oil, then add onion segments, garlic cloves, and ginger slices to release the aroma, then add the fried fish and stir, add rice wine, light soy sauce, and salt , white sugar, and old hen soup. After boiling, put the pot on a slow fire, cover it and simmer for about 20 minutes. When the fish is cooked, put the pot on the stove again, add chicken essence, thicken with water starch, and finally add 25 grams of pork suet and stir. , drizzle with sesame oil and serve.