Secret Braised Beauty Snake

Step 1

Slay and skin the snake, remove the bones, break the body, and coil it onto a plate to set its shape.

Step 2

Place the snake into the master stock pot and braise over high heat for 1 hour. Remove, air-dry naturally, then microwave for 4–5 minutes until the surface is glossy.

Technical key: Because snake meat itself has a naturally sweet and fresh flavor, after slaying and skinning the snake, rinse off the blood and place it directly into the master stock pot — do not blanch it first, otherwise the meat will not cook through easily. The addition of rock sugar and caramelized sugar in this master stock is also designed to complement the natural sweetness of the snake meat.

Master stock care and reuse:

Step 3

After a pot of master stock has been used 3 times, replenish it with high broth up to 10 jin and change out both the spice sachet and the vegetable sachet.

Step 4

After each pot of snake has been braised, add an appropriate amount of ingredient A to maintain the color and flavor of the master stock.

Step 5

Do not use a sealed lid for the braising pot, otherwise during braising the condensed steam cannot escape and will run back down the lid into the stock, which affects the quality of the master stock.

Step 6

Every evening after using the master stock, bring it back to a boil over high heat, leave it uncovered in a cool, well-ventilated place, and the next day skim off any blood foam from the surface before continuing to use it.