Braised and Steamed Giant Salamander
Traditional famous dish from eastern Hubei. Giant salamander chunks are first stir-fried, then steamed, and finished with a thickened sauce poured over. The meat is tender and delicate.
Ingredients
Giant salamander (slaughtered, bled, blanched to remove mucus, cut into chunks)
Minced garlic
50 g
Soaked shiitake mushrooms (cut into thin slices)
25 g
Chicken broth
150 g
Refined salt
10 g
Wet starch
50 g
White pepper powder
1 g
MSG
1 g
Minced ginger
5 g
Rendered lard
170 g
Instructions
1
Step 1
Slaughter the giant salamander and bleed it, blanch in boiling water for 30 seconds, then remove, scrape off all mucus from the skin, gut and clean thoroughly, chop into chunks 5 cm long and 3 cm wide. Cut the soaked shiitake mushrooms into thin slices.
2
Step 2
Place a wok over high heat, coat the pan with hot oil, then add 150 g of rendered lard. Add the fish chunks and stir-fry until cooked through, then add shiitake mushrooms, minced garlic, minced ginger, salt, white pepper powder, and chicken broth, simmer slightly. Arrange the mixture neatly in a bowl, pour over the cooking liquid, steam over high heat for 20 minutes then remove, invert onto a plate. Pour the remaining liquid into the wok, bring to a boil, add wet starch to thicken the sauce, stir in rendered lard until smooth, then pour the sauce over the fish chunks to serve.
