Eight-Treasure Giant Salamander
A traditional Guizhou dish made by steaming giant salamander with a variety of ingredients, producing a clear yet richly fragrant broth with plump, tender fish.
Ingredients
giant salamander
750 g
rehydrated shiitake mushrooms
50 g
raw chicken meat
100 g
garlic cloves
10
lard
100 g
cooking wine
50 g
sesame oil
5 g
soy sauce
25 g
cooked ham
50 g
scallion whites
6 g
rehydrated bamboo shoot slices
50 g
fine salt
25 g
dried scallops
25 g
white pepper
2 g
shrimp meat
50 g
rich stock
750 g
Instructions
1
Step 1
Place the giant salamander in a covered bucket, pour in boiling water, immediately cover with the lid, and scald the fish to kill it. Then use a knife to scrape off the slime on the fish's body, cut open the belly to remove the entrails, and rinse clean.
2
Step 2
Cut the giant salamander into 3.3 cm cubes; cut the chicken into small pieces as well. Blanch both separately in boiling water and set aside.
3
Step 3
Soak the shrimp meat in warm water until tender and cut each piece in half; place the dried scallops in a small bowl, add a little water, and steam for 10 minutes. Slice the ham and bamboo shoots thinly, cut the shiitake mushrooms into pieces, and dice the scallion whites.
4
Step 4
Place the wok over the fire, add lard and heat until hot, drop in the garlic cloves and fry until golden, then add the giant salamander, dried scallops, ham, chicken, bamboo shoots, shiitake mushrooms, and shrimp meat, and toss a few times. Immediately add the cooking wine, salt, and soy sauce and stir to combine. Transfer to a large bowl or steamer dish, arranging the eight toppings in eight fan-shaped patterns on top with the main ingredient in the center. Finally, pour in the rich stock (enough to submerge the ingredients), and steam for about 2 hours. After removing from the steamer, sprinkle with white pepper and drizzle with sesame oil. Serve.
