Second, the killing method of giant salamander: There are two methods for killing giant salamander: 1, scalding, and preparing suitable steel drums according to the size of the giant salamander to be slaughtered. First prepare half a bucket of 90-degree water to cover it, then suddenly put the giant salamander into the bucket and cover it immediately. After about fifteen minutes, the giant salamander stopped rolling, wrapped its head in a towel and took it out to scrape the mucus on the epidermis until the surface was clean and there were no grains of rice. Another way of killing is mainly aimed at baby giant salamander. First hit the head of the giant salamander with the back of the knife, cut a knife from the neck of the fish to bleed (don't cut it off), then soak it in hot water at 90℃, then take it out and scrape off the epidermis mucus, then cut it open from the abdomen and take out the internal organs for later use. The weight of the giant salamander after slaughter is seven kills, that is to say, it is best to choose the giant salamander with a live weight of more than 3 kg because of its thick meat. After 6 kg of live slaughter, there are about 4.2 kg -4.8 kg of bones and meat, and the rest are viscera, blood and secretions. Viscera is also a good raw material.
Third, the specific production methods: There are five basic production methods for giant salamander.
A, milk soup giant salamander production method:
1, raw material: take 700g of scraped giant salamander (about 2kg living body), change the knife to 1cm, and see the box for later use.
2. Accessories: mineral water or purified water 1500g, chicken powder 20g, monosodium glutamate 7.5g, garlic cloves 50g, salt 20g, ginger 20g, chicken oil 20g and proper amount of sugar.
3. Production: Add oil to a clean pan and heat it over medium heat. When the oil is heated to 50%, stir-fry garlic cloves and ginger in the pot for a while, and then quickly pour the fish material into the pot. When the fish is tight, pour mineral water into the pot and turn to high heat to adjust the soup. When the soup is milky white, skim the foam and stew for 5 minutes, then add other seasonings.
4. Dishes: Let the seasoning stand for 3 minutes, skim the floating foam, and pour the chicken oil into the prepared container.
You can also repackage each container for everyone, preferably with primer.
5. Flavor characteristics: original flavor, mellow taste of giant salamander and delicious milk soup.
B, the production method of braised giant salamander:
1, raw materials: take 350g of scraped giant salamander (living body is about 1 kg), and then cut it into rectangular blocks with a knife.
2. Accessories: winter bamboo shoots 150g, cooked lard 50g, cooking wine 25g, white sugar 10g, water starch 30g, onion 20g, garlic cloves 20g, ginger slices 10g, salt 10g, soy sauce 50g and chicken powder 65438.
3. Cooking method: sit the wok on a big fire, add vegetable oil to heat it, add fish pieces, fry until golden brown, take out the oil control, replace the winter bamboo shoots with 1 cm square pieces, and take out the oil control after oiling. Degrease the original pot, heat it with high fire, add 25g of cooked hunting oil, add onion, garlic cloves and ginger slices to make it taste, then turn the fish and winter bamboo shoots over, add cooking wine, soy sauce, salt, sugar and chicken soup, and bring to a boil. Then move the pot to low fire, cover the pot and cook for about 20 minutes. When the fish is cooked, move the pan to high heat, add the chicken powder and add the chicken powder.
4. Key process: A. Soak the fish pieces in sauce sleeves for 10 minutes, and then cook them. B don't thicken, add chicken powder when it is 2/5 hot, and serve. Small fish kept fresh are best used for stewing.
5. Flavor characteristics: bright red color, soft and rotten taste, rich soup and unique flavor.
C, a preparation method of steamed giant salamander with cordyceps sinensis:
1, raw materials: take 350g of washed giant salamander (about 1 kg in living body), preferably with the back meat of giant salamander or fish, and cut it into 20 pieces on average for later use.
2. Accessories: superior red dates 10, cordyceps sinensis (or cordyceps sinensis) 10, Ningxia Lycium barbarum 20, superior Gao Qing soup 750g, salt10g, chicken powder10g, ginger slices10g.
3. Cooking method: Cook the delicious giant salamander in a pot and remove it for later use. Prepare ten gas cups with lids, put two pieces of fish in each cup, then add red dates, Cordyceps sinensis, Lycium barbarum and ginger slices in turn, put the broth in each cup, cover it, and steam it in a steamer for 20 minutes. Then take out the ginger slices from each cup and serve.
4, the key to production: This is a method of making giant salamander medicated diet. It is best to use the raw materials of giant salamander slaughtered now. Pickled onions and garlic must be watched, not steamed together.
5. Flavor characteristics: Please make the soup rich and the meat tender and smooth.
D. How to make the golden soup baby fish: (Zhangjiajie is also called the Golden Giant Cup)
1. raw materials: take 350g of giant salamander (about 1 kg in living body) and cut it into 20 pieces on average. The more uniform the fragments, the better. Cut it for later use.
2. Accessories: homemade pumpkin sauce 250g, cooked lard 20g, white sugar 10g, water starch 30g, onion 20g, garlic cloves 20g, ginger slices 10g, salt 10g, chicken powder 1000g, and vegetable oil10g.
3. Cooking method: add salt, chicken powder, onion, garlic and ginger slices into 20 giant salamanders 10 minutes, sit on a wok and have a big fire, add vegetable oil to heat, add fish oil and take it out to control the oil. Add chicken soup to the pot and bring to a boil. Add fish ingredients, salt and sugar. After boiling, move the wok to slow fire, cover the lid and cook for about 20 minutes. When the fish is cooked, add pumpkin sauce, cooked lard and water starch to thicken the oil, and put it into ten steaming cups to serve.
4, the key to production: be sure to cook the fish before putting pumpkin sauce, this dish can also be used with fresh fish.
5. Flavor characteristics: golden color and rich fragrance.
E, making method of jubao soup:
1, raw material: 100g, the viscera of giant salamander, the fish intestines are washed evenly and made into small knots, and the fish liver and belly are cut into strips with the same size as the fish intestines, and washed for later use.
2. Accessories: Pleurotus nebrodensis slice 50g, Codonopsis pilosula 10g, fennel 3g, cooking wine 10g, cooked lard 30g, sugar 10g, water starch 30g, onion 20g, garlic cloves 20g, ginger slices 10g, and salt 65438.
3. Cooking method: Marinate the fish viscera with cooking wine, salt, chicken powder, onion, ginger and garlic for 10 minute, put it in a casserole, add thick soup to the casserole, add other auxiliary materials and appropriate amount of water, stew for 10 minute, then simmer for 20 minutes instead, and remove other shaping auxiliary materials (Pleurotus nebrodensis) and skim them off.
4, the key to production: fish viscera, must be washed, and then soaked in water for a period of time, slightly add white vinegar when soaking in water, fish intestines should be carefully knotted.
5. Flavor characteristics: the fish belly is crisp, the fish liver is soft, the fish intestines are tough and smooth, and the taste is strange.