How to make snack fish

Nowadays, the weather has become hotter, so few people go out shopping during the day, but at night, there will be a lot of people shopping, one is to cool off, and the other is to taste the most delicious local snacks. Friends who like to eat snacks must have tasted the flavor of giant salamander. This is not the real giant salamander, but a delicacy with the flavor of giant salamander made through a special method. So, what is the method of eating baby fish?

A local snack made from starch, similar to jelly, commonly known as baby fish

Steps: 1. Mix corn starch and water in a ratio of 1:5 and stir into the pot;

2. After stirring, pour into the pot, heat over high heat until bubbling, then turn to medium heat, stirring constantly, and turn off the heat when the liquid becomes completely transparent;

3. Place the colander on a container filled with cold water and pour the boiling liquid in the pot into the colander;

4. Stir continuously, and the fish that leaks into the cold water is the giant salamander;

5. Take out the giant salamander, add salt, sugar, vinegar, sesame oil, soy sauce, and cucumber shreds, etc., and mix well.

Tips: 1. For those who like spicy food, you can also add some chili oil and mustard tuber;

2. I used a colander, so the giant salamander looks very small. You can also use the steamer basket of a rice cooker, or anything else with holes.

Braised giant salamander

[Main ingredients and auxiliary ingredients] 250 grams of giant salamander (about 100 grams), 50 grams of cooked lard, 25 grams of cooking wine, 10 grams of sugar, 30 grams of water starch, 20 grams of scallion segments, 20 grams of garlic cloves, and ginger slices

10g, 10g salt, 50g soy sauce, 3g MSG, 1000g vegetable oil

[Cooking method] 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 surface, 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, heat vegetable oil, put in the fish pieces, 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.

[Technical Key] 1. Marinate the fish pieces in soybean 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 is cooked. Remove from heat and serve. This is the so-called "self-made starch". Taking treasure from fire is a skill that is superior.

[Flavor Characteristics] "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. It is now a famous delicacy in Tianshui. It is bright red in color, soft and tasty, with rich soup and unique flavor.