Salt-Baked Phoenix Tail Snake

Name: Salt-Baked Phoenix Tail Snake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1000 g Sea snake (gutted and cut into about 7 cm segments); 15 g Meat tenderizer powder; 5 g Fine salt; 5 g MSG; 25 g Light soy sauce; 35 g Sand ginger powder; 2 g White pepper powder; 15 g Shredded ginger

Cut sea snake into segments, marinate, then briefly pass through hot oil. Wrap in foil and bury in hot coarse salt until cooked through. The meat is tender and silky with a fragrant salt aroma.

45 min

Easy

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Ingredients

Sea snake (gutted and cut into about 7 cm segments) 1000 g

Meat tenderizer powder 15 g

Fine salt 5 g

MSG 5 g

Light soy sauce 25 g

Sand ginger powder 35 g

White pepper powder 2 g

Shredded ginger 15 g

Instructions

Gutting the snake

Hold the snake's lower jaw firmly with the thumb of the left hand, and use scissors in the right hand to cut off the head while stepping on the tail. Then slit open the belly from head to tail with the scissors, peel off the skin (the skin may be kept if desired), and remove the gall bladder and innards.

Marinating

Once the snake is prepared, chop it into about 7 cm segments. Add the meat tenderizer powder, fine salt, MSG, light soy sauce, sand ginger powder, and white pepper powder, mix well, and marinate briefly.

Blanching in oil

Before baking, briefly pass the snake segments through hot oil until they are just cooked through. Lift them out, drain off the oil, and toss with the shredded ginger.

Salt-baking

Wrap the seasoned snake segments tightly in foil, then bury the package in coarse salt that has been heated until very hot. Bake for about 15 minutes, then serve.