1. Nutrition and medicinal use of giant salamander: Giant salamander has high edible value, white and tender meat, delicious taste, fat but not greasy meat, rich nutritional value, and has many special uses such as prolonging life, enhancing human immune function, preventing cancer and strengthening body. It is an advanced nourishing and health care treasure. It is regarded as "live ginseng" in water. Long-term consumption can maintain health, enhance the body's immunity, and play a certain auxiliary role in cardiovascular diseases, anemia and tumors. According to Compendium of Materia Medica, it has the functions of stimulating appetite, tonifying deficiency and beautifying black hair, and can treat anemia, cholera, dysentery, malaria and epilepsy. Its skin and oil are used to treat gunshot wounds, knife wounds, burns, scalds and various diseases.

Second, the killing method of giant salamander: There are two methods for killing giant salamander: 1, drowning, 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 for covering, then suddenly put the giant salamander into the bucket and cover it immediately. After about fifteen minutes, the giant salamander stopped rolling, wrapped his head in a towel, took out and scraped off the epidermis mucus until the surface was clean and there were no grains of rice. Another killing method 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 out and scrape off the epidermal 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 kilograms because of its thick meat. After 6 kilograms of live slaughter, there are about 4.2 kilograms to 4.8 kilograms of bones and meat, and the rest are internal organs, blood and secretions. Viscera is also a good raw material.

Third, the specific production methods: There are five basic production methods of 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 water1500g, chicken powder 20g, monosodium glutamate 7g, 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. After the fish is tight, pour the mineral water into the pot and turn to high heat to adjust the soup. When the soup is milky white, skim the froth and stew for another 5 minutes, then add other seasonings.

4. Serve: Let the seasoning stand for 3 minutes, then skim off the floating foam and pour the chicken oil into the prepared container.

It can also be repackaged by everyone and each container, 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 material: 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 shoots150g, cooked lard 50g, cooking wine 25g, white sugar10g, water starch 30g, onion 20g, garlic cloves 20g, ginger slices10g, salt10g and soy sauce 50g.

3. Cooking method: sit the wok on a strong 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 square pieces of 1 cm, and take out the oil control after oiling. Degrease the original pot, heat it with high fire, add 25 grams of cooked hunting oil, then add onion, garlic cloves and ginger slices to make it fragrant, then turn the fish and winter bamboo shoots over, add cooking wine, soy sauce, salt, sugar and chicken soup, bring to a boil, then move the pot to low fire, cover 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. When the heat reaches 2/5, add chicken powder and serve. The giant salamander kept fresh is 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 (about 1 kg) of giant salamander, preferably with the back meat of giant salamander, and cut it into 20 pieces on average for later use.

2. Accessories: superior red dates 10, cordyceps sinensis 10, Ningxia Lycium barbarum 20, superior Gao Qing soup 750g, salt10g, chicken powder10g, ginger slices10g, sugar/0g.

3. Cooking method: Cook the delicious giant salamander in a pot, and then remove it for later use. Prepare ten gas cups with lids, put two pieces of fish material in each cup, then put red dates, Cordyceps sinensis, Lycium barbarum and ginger slices in turn, put 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 production method of giant salamander medicated diet. It is best to use the raw materials of the giant salamander that is killed 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 washed giant salamander (about 1 kg 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 sugar10g, water starch 30g, onion 20g, garlic cloves 20g, ginger slices10g, salt10g, chicken powder10g, vegetable oil/0g.

3. Cooking method: add salt, chicken powder, onion, garlic and ginger slices 10 minute to 20 giant salamanders, sit in a wok and heat with strong fire, add vegetable oil to heat it, add fish oil and take it out to control the oil. Add the chicken soup to the pot and boil it. Add fish ingredients, salt and sugar. After boiling, move the wok to slow fire, cover the lid and cook for about 20 minutes. After the fish is cooked, add pumpkin sauce, cooked lard and water starch thicken oil, and put it into ten steaming cups to serve.

4, the key to production: the fish must be cooked before putting pumpkin sauce, this dish can also be eaten with fresh fish.

5. Flavor characteristics: golden color and rich fragrance.

E, making method of jubao soup:

1, raw material: giant salamander viscera100g, 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: 50 g of Pleurotus nebrodensis slices, 3 g of Codonopsis pilosula 10, 3 g of fennel, 30 g of cooking wine 10, 30 g of cooked lard, 30 g of sugar 10, 30 g of water starch, 20 g of onion, 20 g of garlic cloves and ginger slices 10.

3. Cooking method: Marinate the fish offal with cooking wine, salt, chicken powder, onion, ginger and garlic for 65,438+00 minutes, put it in a casserole, add thick broth to the casserole, add other auxiliary materials and appropriate amount of water, stew for 65,438+00 minutes, and simmer for 20 minutes instead, and then pick up other shaping auxiliary materials (Pleurotus nebrodensis) and skim them off.

4, the key to production: fish viscera, must be washed, and then soaked in clear water for a period of time, slightly add some 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.