condiments

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Snake meat1000g

condiments

pork belly

500 grams

condiment

salad oil

50 grams

monosodium glutamate

10g

energy

300 grams

sesame oil

5 grams

thick broad-bean sauce

10g

pepper

500 grams

Thick pepper/Chili sauce

10g

The practice of Yueyang ginger and spicy snake

Special ginger and spicy snake

Features:

Ginger juice is strong, spicy and refreshing

Innovative skills:

Most of the snakes produced in Hunan use cooking methods such as braising and stewing, and most of them pay attention to the taste, not to nutrition. Ginger snake uses a lot of ginger, which is delicious and nutritious, and is suitable for the humid climate in Hunan. This is a major breakthrough.

Raw materials:

Cultured snake 1 kg, 500 grams of red pepper, 500 grams of pork belly and 300 grams of ginger.

Seasoning:

Lee Kum Kee bean paste, spicy female hot sauce each10g, salt and peanut hot sauce each15g, monosodium glutamate and sesame oil 5g, and water 600g. 50 grams of salad oil.

Peanut hot sauce formula:

2g of dried pepper, 50g of cooked peanut/kloc-0, 40g of pepper, 50g of granular salad oil, 5g of salt/kloc-0, 6g of monosodium glutamate.

Production method:

1. Slaughter the snake, cut the skin into 3cm long sections, and cut the pork belly into 2cm pieces.

2. Stir-fry pork belly in oil, then pick out pork belly, add ginger, snake, salt, monosodium glutamate, bean paste, spicy hot sauce and peanut hot sauce, and press in a pressure cooker for 4 minutes.

3. Add salad oil to the pot and heat it to 50% heat. Add red pepper and pressed snake, stir-fry for 3 minutes and then pour in sesame oil.

Key to production: a flower snake must be above 750 grams, and the snake meat above 750 grams is thick and tastes good.

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