How to make giant salamander 1

Production process

1. To kill the giant salamander, you can also put the fish on the chopping board and nail it with a long nail, and then use a knife to Caesarean section; or cut the fish's throat and then disembowel it. Among the three killing methods, scalding is the best, because scalding does not require bleeding, and the finished dish tastes more delicious than cutting and slaughtering.

2. After slaughtering, scald the saliva with boiling water according to the size of the fish and tear off the fish skin. The skin is a valuable medicinal material and can be used for other purposes.

3. High heat is required when frying. Heat the pan, heat oil, and stir-fry quickly; when adding soup, make sure the ingredients are submerged.

Braised salamander

Main and auxiliary ingredients

250 ??grams of salamander (approximately 100 grams consumed), 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, 3 grams of MSG, 1000 grams of vegetable oil

Steps

1. First cut the head of the giant salamander (do not cut it off) and bleed it, then scald it with 90℃ hot water, scrape off the mucus on the skin, cut it open from the belly, remove the internal organs, and then cut it into small crescent-shaped pieces with a knife. (The offal can be used for other purposes)

2. Place the wok on a high fire, add vegetable oil to heat, add the fish pieces, fry until golden brown, remove and control the oil. Remove the oil from the original pot, heat it up over a high fire, add 25 grams of cooked hunting oil, then add onion segments, garlic cloves, and ginger slices to release the aroma, then add the fish pieces and turn them over, add cooking wine, soy sauce, salt, sugar, and chicken stock , after boiling, move the pot to a simmer, cover the pot and cook for about 20 minutes. When the fish is cooked, move the pot to a high fire, add MSG, thicken with water starch, finally add 25 grams of cooked lard, stir well, and pour sesame oil Plate and serve.

Cooking Tips

1. Soak the fish pieces in sauce sleeves for 10 minutes and then cook them. This is the traditional flavor of Hanshui area in Shaanxi Province.

2. There is no need to thicken the gravy. Add MSG when the heat reaches 2/5, take it out of the pot and serve on a plate. This is the so-called "self-made gravy". To find treasures in the fire, one has to be superior.