Ingredients: onion 15g, ginger 5g, dried tangerine peel 2g, cooking wine 15g, scallop powder 5g, abalone juice 15g, salt 5g, soup 400g, raw water powder 10g, onion oil 10g, salad oil.

Method:

1. Boil the giant salamander in boiling water for 3 minutes, then take it out and drain it, then put it in a 60% hot oil pan, fry it until the skin is tight, and then take it out and drain it;

2. Cut the wax gourd into pieces, steam it in a cage for 30 minutes, then take it out and mash it for later use;

3. Put the giant salamander into the pressure cooker, add the soup, add salt, onion, ginger, cooking wine and dried tangerine peel, cover with fire and press for about 6 minutes, and leave the fire;

4. Take it out and put it in a plate, and filter out the original juice in the pot for later use;

5. Heat hot oil in another pot, stir-fry the wax gourd paste, and pour in the filter juice;

6. Add abalone juice, scallop powder and salt, thicken with raw water powder, then pour in onion oil and mix well. Pour it on the giant salamander in the pot and serve.