What are the procedures for cooking giant salamander in the hotel?

Processing technology of braised giant salamander in hotel

250g giant salamander (about100g), 50g cooked lard, 25g cooking wine, 30g white sugar10g water starch, 20g onion, 20g garlic cloves, ginger slices10g salt10g.

1. The method of killing giant salamander also includes putting the fish on the chopping board, nailing it, and then laparotomy with a knife; Or cut the fish's throat and then open the abdomen. Of these three methods, scalding is the best, because scalding doesn't bleed, and cooked food tastes more delicious than cutting and slaughtering.

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

3. Cooking needs fire. Hot pot, hot oil, quick fry; When you add soup, you should drown the ingredients.

Cooking method of giant salamander

1. First cut the head of the giant salamander (don't cut it off) and bleed it, then soak it in hot water at 90℃, scrape the mucus off the epidermis, cut it from the abdomen, take out the internal organs, and then cut it into crescent-shaped pieces with a knife. (Viscera can be used for other purposes)

2.

Sit the wok on a big fire, add vegetable oil to heat it up, add fish pieces, fry until golden brown, and drain. Remove the oil from the original pot, heat it with high fire, add 25 grams of cooked hunting oil, add onion, garlic cloves and ginger slices to taste, and then turn the fish pieces over.

Next, add cooking wine, soy sauce, salt, sugar and chicken soup. After boiling, remove the pan and simmer, cover the lid and cook for about 20 minutes. When the fish is cooked, move the pan to high fire, add monosodium glutamate, thicken with water starch, and finally add 25 grams of cooked lard.

Turn it over, pour in sesame oil and serve.