Seasoning: 2 tablespoons of soy sauce, 4 tablespoons of cooking wine, salt 1 tablespoon, sugar 1 tablespoon, a little pepper, balsamic vinegar 1 tablespoon.
Practice steps:
1. Cut the giant salamander into pieces, pour in cooking wine, salt and marinate with light soy sauce 10 minute, as shown in the following figure:
2. Slice the onion, ginger and garlic, as shown in the following figure:
3. Slice the washed lotus root for later use, as shown in the following figure:
4. Pour some cooking oil into the pot, as shown in the figure below:
5. Put the onion, ginger, garlic and star anise into the pot and stir-fry with low fire until the fragrance comes out, as shown in the following figure:
6. Add the pickled giant salamander and stir-fry until the meat becomes discolored, as shown below:
7. Pour a proper amount of water into the pot, add sauerkraut, white pepper, soy sauce, sugar, salt and cooking wine, and stew for 20 minutes, as shown below: