How to cook giant salamander best?

In life, everyone knows that the giant salamander is a national first-class protected animal, but its nutritional value is very high. In fact, the giant salamander can now be domesticated. It is a key development variety for agricultural industrialization and characteristic agriculture. Due to its high nutritional value and delicious meat, it is loved by many people. The giant salamander is also rich in protein and some trace elements necessary for the human body every day. So how do you cook the most delicious giant salamander?

How to make giant salamander 1

【Production process】

1. There are two ways to slaughter the giant salamander. One is to place the fish on a chopping board, pin it down with long nails, and then cut open its belly with a knife; the other is to cut the fish's throat and then open its belly. Among these three methods of killing, blanching is the best because it does not require bleeding and the finished dish tastes more delicious than slaughtering or butchering.

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

3. Use high heat when frying. Heat the pan and oil, and stir-fry quickly over high heat; add soup, just enough to cover the ingredients.

Braised giant salamander

【Main ingredients and auxiliary ingredients】

250g giant salamander (about 100g consumed), 50g cooked lard, 25g cooking wine, 10g sugar, 30g water starch, 20g scallion, 20g garlic, 10g ginger, 10g salt, 50g soy sauce, 3g MSG, 1000g vegetable oil

【Steps】

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

2. Place the wok on high heat, add vegetable oil and heat it up, add the fish pieces and fry until golden brown, then remove and drain the oil. Drain the oil from the original pot, heat it on high heat, add 25 grams of cooked hunting oil, then add onion segments, garlic cloves, and ginger slices to bring out the aroma, then add the fish pieces and toss them, add cooking wine, soy sauce, salt, sugar, and chicken broth, bring to a boil, then move the pot to low heat, cover the pot and simmer for about 20 minutes. When the fish is cooked, move the pot to high heat again, add MSG, thicken with water starch, and finally add 25 grams of cooked lard, toss them, drizzle with sesame oil and serve.

【Cooking tips】

1. Marinate the fish pieces in soy sauce for 10 minutes before cooking. This is the traditional flavor of the Han River area in Shaanxi.

2. No need to thicken. Add MSG when the sauce is cooked on medium heat until 2/5 of the sauce is done. Remove from heat and serve. This is the so-called "self-made starch". Taking treasure from fire is a skill that is superior.

【Historical Origin】

1. "Braised giant salamander" is a famous dish in Hanzhong. According to legend, Li Bai, a famous poet in the Tang Dynasty, was a man of great talent and his poems were elegant and refined. The Shaanxi Chronicles records: "He suffered many hardships when he was young, and followed his family to the Western Regions, and later returned to Tianshui." He Zhizhang sighed that he was a banished immortal and told this to Emperor Xuanzong of the Tang Dynasty. He was then appointed as a Hanlin scholar and praised the deliciousness of this dish. He drank copiously and his name spread throughout Jingzhao.

2. It is now a famous dish in Tianshui. It has a bright red color, is soft and tasty, has a rich soup and a unique flavor.

There are very few giant salamanders now, and it can almost be said that they are on the verge of extinction. The giant salamander has been listed as a wild aquatic protected animal by the state. This is mainly due to large-scale hunting by humans and environmental pollution. Therefore, we do not recommend eating giant salamanders now. There are many fish with delicious meat, and we can switch to another one.