How to make salamander:
1. Salmon in milk soup
Main ingredients and auxiliary ingredients:
1. Take the scraped and washed salamander Cut 700 grams (about 2 pounds alive) into 1 cm cubes and set aside.
2. 1500 grams of mineral water or purified water, 20 grams of chicken powder, 7.5 grams of MSG, 50 grams of garlic cloves, appropriate amount of salt, 20 grams of ginger, 20 grams of chicken fat, and appropriate amount of sugar.
Cooking method:
1. Add oil to a clean pot over medium heat. When the oil is 50% hot, put the garlic cloves and ginger into the pot and stir-fry for a while. Pour in the fish ingredients. Quickly turn the pot, and when the fish meat tightens, pour in mineral water and turn to high heat to adjust the soup. When the soup turns milky white, skim off the foam, simmer for another 5 minutes, turn to medium heat, and add other seasonings.
2. Remove from the pan and put on a plate: Leave the seasonings for 3 minutes, skim off the foam, pour in chicken oil, and put it into the prepared container. It can also be divided into containers per person. It is best to have a bottom fire.
2. Braised Salmon
Main ingredients and auxiliary ingredients:
1. Take 350 grams of scraped and washed salamander (about 1 catties alive), and then use a knife to Cut into rectangular pieces.
2. 150 grams of winter bamboo shoots, 50 grams of cooked lard, 25 grams of cooking wine, 10 grams of sugar, 30 grams of water starch, 20 grams of green onions, 20 grams of garlic cloves, 10 grams of ginger slices, 10 grams of salt, 50 grams of soy sauce, 10 grams of chicken powder, 1000 grams of vegetable oil (approximately 50 grams consumed), 200 grams of thick chicken broth.
Cooking method: Place the wok on a high fire, add vegetable oil to heat, add fish pieces, fry until golden brown, remove the oil to control the oil, cut the winter bamboo shoots into 1 cm square pieces, and remove the oil to control the oil. .
Degree the original pot, heat it up over a high fire, add 25 grams of cooked lard, then add onion segments, garlic cloves, and ginger slices to bring out the aroma, then add fish pieces and winter bamboo shoots, tossing them over. Add cooking wine, soy sauce, salt, sugar, and chicken stock. After boiling, bring the pot to a simmer, cover the pot and cook for about 20 minutes. When the fish is cooked, move the pot to high heat, add chicken powder, thicken with water starch, and finally Add 25 grams of cooked lard, stir well, drizzle with sesame oil and serve on a plate.
3. Stewed Salmon
Main Ingredients and Accessories:
Main Ingredients: One live salamander (about 1500 grams).
Ingredients: 2 cabbage cabbage, 20g shiitake mushrooms, 15g ham, 15g magnolia slices, 2 chicken legs.
Seasoning: 6 grams of refined salt, 10 grams of Shaoxing wine, 2 grams of MSG, 1 gram of pepper, 25 grams of green onions, 15 grams of ginger, and 20 grams of lard.
Cooking method:
(1) Slaughter the giant salamander and blanch it lightly in boiling water; remove the skin and internal organs, wash them, change them into corrugated pieces, put them in clean water and blanch them thoroughly with the chicken legs. , wash away the blood foam.
(2) Place the wok on a high fire, add lard, heat to 50% heat, add green onion (10g), ginger (5g), fish pieces, cook with Shaoxing wine and stir-fry briefly Pour it out, remove the green onions and ginger, rinse well, put it into a soup basin, add chicken legs, ham, shiitake mushrooms (1), green onion segments (15 grams), ginger (10 grams), refined salt and 1000 grams of water and cover. .
Seal it with clean paper, put it in a cage and simmer it over medium heat and take it out. Uncover, take out the green onions, ginger, chicken legs and garnish with cooked cabbage. This dish can also be cooked directly over low heat.
4. Salamander soup
Main ingredients and auxiliary ingredients:
1. Raw materials: 100 grams of salamander mixed with fish intestines, washed and evenly tied into small knots. Cut the fish liver into strips, cut the fish maw into strips and the size of the fish intestines, wash and set aside.
2. Accessories: 50 grams of Bailing mushroom slices, 10 grams of Codonopsis pilosula, 3 grams of cumin, 10 grams of cooking wine, 30 grams of cooked lard, 10 grams of white sugar, 30 grams of water starch, and 20 grams of green onions. , 20 grams of garlic cloves, 10 grams of ginger slices, 10 grams of salt, 10 grams of chicken powder, and 500 grams of thick broth.
3. Cooking method: Add cooking wine, salt, chicken powder, onions, ginger, garlic, marinate the fish for 10 minutes, put it in a casserole, add thick soup stock to the casserole, put it on high heat and add other Stew the auxiliary ingredients and an appropriate amount of water together on high heat for 10 minutes, then simmer over low heat for 20 minutes. Remove the other shaping auxiliary ingredients (retain the white mushrooms) and skim off the foam to thicken the sauce. Serve.
5. Golden salamander (also known as golden salamander cup)
Main ingredients and auxiliary materials:
1. Raw materials: Take 350 grams of hung and washed salamander ( Live body (approximately 1 catties), both head and tail can be used, cut into 20 pieces on average, the more uniform the size of the pieces, the better, cut them and set aside.
2. Accessories: 250 grams of homemade pumpkin sauce, 20 grams of cooked lard, 10 grams of sugar, 30 grams of water starch, 20 grams of green onions, 20 grams of garlic cloves, 10 grams of ginger slices, 10 grams of salt, 10 grams of chicken powder, 1000 grams of vegetable oil (approximately 50 grams consumed), 250 grams of thick chicken broth.
Cooking method: Add 20 pieces of salamander with salt, chicken powder, onions, garlic and ginger slices for 10 minutes, put the wok on a high fire, add vegetable oil to heat, put in the fish pieces and fish them out. Oil control. Add chicken stock to the wok and bring to a boil. Pour in the fish ingredients, add salt and sugar. After boiling, bring the pot to a simmer, cover the pot and cook for about 20 minutes. When the fish is cooked, add pumpkin paste, cooked lard, and thicken with water starch. Drizzle with oil, put into a steaming bowl and serve.