Eight Treasure Giant Salamander

Name: Eight Treasure Giant Salamander
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Ingredients: 750g Giant Salamander; 100g Raw Chicken, cut into small pieces and blanched; 50g Cooked Ham, sliced thin; 50g Rehydrated Shiitake Mushrooms, sliced; 50g Rehydrated Bamboo Shoots, sliced thin; 25g Dried Scallops, steamed for 10 minutes; 50g Large Dried Shrimp, rehydrated in warm water and cut into two pieces; 10 cloves Garlic Cloves, fried until golden; 100g Lard; 50g Cooking Wine; 5g Sesame Oil; 25g Soy Sauce; 6g Scallion White, chopped into granules; 25g Refined Salt; 2g Ground White Pepper; 750g Stock (enough to cover ingredients)

A traditional specialty from Guizhou, made by steaming giant salamander with eight ingredients. The broth is clear yet richly fragrant, the fish is plump and tender, and the dish is highly nutritious.

2h 55m

Easy

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Ingredients

Giant Salamander 750g

Raw Chicken, cut into small pieces and blanched 100g

Cooked Ham, sliced thin 50g

Rehydrated Shiitake Mushrooms, sliced 50g

Rehydrated Bamboo Shoots, sliced thin 50g

Dried Scallops, steamed for 10 minutes 25g

Large Dried Shrimp, rehydrated in warm water and cut into two pieces 50g

Garlic Cloves, fried until golden 10 cloves

Lard 100g

Cooking Wine 50g

Sesame Oil 5g

Soy Sauce 25g

Scallion White, chopped into granules 6g

Refined Salt 25g

Ground White Pepper 2g

Stock (enough to cover ingredients) 750g

Instructions

Process Giant Salamander

Put the giant salamander in a lidded bucket, pour boiling water over it, immediately cover the lid, and scald the salamander. Then scrape off the mucus on the salamander's body with a knife, remove the internal organs, and wash clean.

Cut into Pieces and Blanch

Cut the giant salamander into 3.3cm cubes; cut the chicken into small pieces, blanch both separately in boiling water and set aside.

Prepare Auxiliary Ingredients

Rehydrate the dried shrimp in warm water and cut into two pieces; place the dried scallops in a small bowl, add a little water, and steam in a steamer for 10 minutes; slice the ham, bamboo shoots, and shiitake mushrooms separately, and chop the scallion white into granules.

Stir-fry

Heat the lard in a pot over heat, add the garlic cloves and fry until golden, then add the giant salamander, dried scallops, ham, chicken, bamboo shoots, shiitake mushrooms, and dried shrimp, stir-fry a few times, then add cooking wine, salt, and soy sauce, stir to mix evenly, and transfer to a large bowl or steaming pot.

Steam

Arrange the eight types of auxiliary ingredients into eight fan-shaped patterns on the top respectively, place the main ingredient in the middle, finally pour in the stock (enough to cover the ingredients), steam in a steamer for about 2 hours, after taking out of the steamer, sprinkle with ground white pepper, drizzle with sesame oil, and serve.