Special production process production

1, the way to slaughter the giant salamander is to put the fish on the chopping block, put the long nail into it, and then break the belly with a knife; Or cut the fish's throat before opening the abdomen. Of these three killing methods, scalding is the best, because scalding does not bleed, and the taste of cooked food is more delicious than cutting and slaughtering.

2, after slaughter, according to the size of the fish with boiling water into saliva, hard to tear off the fillets, skin is a precious Chinese herbal medicine, can be used for other purposes.

3, when processing, specify the fire. Hot pot, boiling oil, stir-fry quickly; When adding soup, it is necessary to swallow the raw materials.

Braised baby fish

Production of specific main materials and auxiliary materials

250g of giant salamander (about 100g), 50g of pork suet, 25g of rice wine, 30g of white sugar10g, 30g of starch, 20g of onion, 20g of garlic cloves, 10g of ginger slices10g, edible salt10g, and 50g of soy sauce.

Specific process flow production

1, first cut the head of the giant salamander (without breaking it) to bleed, then soak it in hot water at 90℃, scrape and wash the skin mucus, then cut it from the belly to remove the internal organs, and then cut it into a small half-moon shape with a knife. (Internal organs can be used for other purposes)

2, the wok sits on the stove fire, add cooking oil to boil, invest money in fried small fish, fry until orange, fish up and control oil and replenish water. Remove oil from the original pot, bring it to a boil on a stove fire, add 25 grams of cooked hunting oil, then add onion, garlic cloves and ginger slices to make it fragrant, then put the fried fish and turn it over, add rice wine, soy sauce, edible salt, white sugar and old hen soup, bring it to a boil, then move the pot to a slow fire, cover it and cook for about 20 minutes. When the fish is cooked, move the pot to a stove fire, add chicken essence and use water.

Special cooking skill production

1, the fried small fish is soaked with sauce sleeves for 10 minutes, and then cooked, which is the traditional taste of Hanshui area in Shaanxi Province.

2, there is no need to thicken water starch, add chicken essence when roasting to 2/5 on medium heat, and serve immediately, which is plain "naturally thicken". Take treasure from fire, and be better at it.

Production with specific historical background

1, "Braised Baby Fish" is a famous dish in Hanzhong. Li Bai, a famous poet in the Tang Dynasty, is brilliant and elegant in his poems. "Shaanxi Records" contains: "How difficult it is when you are young, from home to the north, and then to Xining." He Zhizhang sighed as the Dixian, and said something in Tang Gaozong. He worshipped the institution of higher learning and praised the delicious food. He indulged in drinking and fighting wine, and was famous for broadcasting Jingzhao.

2. Today, it is a famous dish in Xining, with loud color, crisp and delicious taste, rich juice and distinctive taste.

Nowadays, there are very few giant salamander, which can basically be said to be extinct. Giant salamander has long been listed as a natural protected wild animal of aquatic life by the state. This is mainly due to a lot of hunting and environmental pollution of the natural environment. Therefore, we don't advocate eating giant salamander now. There are many delicious freshwater fish, and we can change them.