Ingredients: 900 grams of clean snake meat, one chicken with shredded bamboo, 120 grams of lean meat, fish maw and old ginger, 80 grams of winter bamboo shoot meat, six big fungus, a small piece of dried tangerine peel, 40 grams of fresh white chrysanthemum, four fresh lemon leaves, two crispy dishes, appropriate amounts of salt and sugar, and one tablespoon of horseshoe powder.
Practice:
(1) chicken? Clean, put it in the pot with snake meat and pork, add appropriate amount of water to boil, remove and tear it into shreds.
(2) stew that fish belly with ginger and scallion wat, washing and shredding; Shred winter bamboo shoots and ginger; Soak Auricularia auricula and Chenpi, and shred; Wash lemon leaves and shred them.
(3) Drain chicken, meat and snake meat soup into a pot, boil, add shredded pork, fish belly and other materials, roll for another 15 minutes, season, thicken with water-soluble horseshoe powder, and mix pepper, white chrysanthemum, lemon leaves and crispy when eating.
Note: Fish bellies should be soaked. If you soak your hair yourself, you can buy fine glue or duck to soak your belly, which is affordable. After buying, boil the water, boil the fish belly for ten minutes, simmer for about one hour, scoop up and soak in clean water for about six hours, take it out and cut it into dominoes; Boil Jiang Shui again, put down the fish maw and white wine, roll for five minutes, bake for ten minutes, then scoop it up, and then soak it in frozen water. After two times of cold and hot freezing, the fish belly fiber softened the name of the dish: Tasty Snake, also known as Ningxiang Tasty Snake.
Cuisine: Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.
Features: bright red color, spicy and fresh.
Ingredients: live snake 1-2 strips.
Seasoning: vegetable oil, salt, monosodium glutamate, Chili sauce, soy sauce, oyster sauce, cooking wine, sesame oil, ginger, garlic, spiced powder and coriander.
Method:
1. Slaughter the snake, peel it, gut it, peel it, wash it and chop it into 8 cm long pieces for later use.
2. Put water in the pressure cooker for about one-third of the height, put the snake meat and star anise into the pressure cooker together, wait for the safety valve to jump and steam, and turn off the fire after about 6-8 minutes. Cooking first and then frying can prevent snake meat from being immature and get rid of parasites.
3. Put the wok on a strong fire. When the vegetable oil is burned to 60% heat, stir-fry the snake section, add the seasoning, stir-fry it on a strong fire, put it out of the pan, and garnish it with coriander.
Efficacy: this dish can remove dampness and dredge menstruation, which is beneficial to patients with rheumatism and rheumatoid diseases.