How to Kill a Chinese Giant Salamander? Detailed Explanation of the Correct Slaughtering Steps
The Chinese giant salamander has high culinary value; its flesh is white and tender, delicious and rich without being greasy, and it is packed with nutritional value. It is used for many special purposes such as prolonging life, boosting the human immune system, and preventing cancer and strengthening the body, and is known as the "living ginseng" of the water. But killing a Chinese giant salamander is a tricky problem. Let us take a look below at how to kill one!
Can Chinese giant salamanders be killed?
Killing wild Chinese giant salamanders is illegal, but killing second-generation (F2) Chinese giant salamanders is not illegal. The Chinese giant salamander is the largest and also the most precious amphibian surviving in the world today. It is a national second-class protected amphibious wild animal, and is also a key species for agricultural industrialization and specialized agriculture development as well as a wildlife genetic conservation species. Our country stipulates that only F2 Chinese giant salamanders may be used for food and trade; illegally capturing, hunting, selling, or eating wild giant salamanders will be subject to legal punishment.
How to kill a Chinese giant salamander?
1. Scalding method: Prepare a suitable steel drum according to the size of the Chinese giant salamander to be slaughtered. First prepare half a drum of 90-degree water and have a lid ready, then suddenly place the Chinese giant salamander into the drum and immediately put on the lid. After about fifteen minutes, when the Chinese giant salamander stops thrashing, wrap its head in a towel, take it out and scrape and wash the mucus on the skin until the surface is clean with no rice-grain-like particles remaining. Then cut it open from the belly and remove the internal organs for later use.
2. Hammer method: The hammer method is generally used for smaller individual Chinese giant salamanders. First strike the head of the Chinese giant salamander a few times with the back of a knife, then chop once at the neck to bleed it (do not chop it off). Next, blanch it in 90°C hot water, then take it out and scrape and wash the mucus on the skin, then cut it open from the belly and remove the internal organs for later use.
How to eat Chinese giant salamander?
1. Ironbark Dendrobium Stewed Chinese Giant Salamander Soup
[Ingredients] One-inch gold ironbark dendrobium, Chinese giant salamander slices, old hen, lean pork, cistanche, ginger.
[Method] Cut the old hen and lean pork into pieces, blanch them in hot water, take them out and put them into a stewing jar. Cut the ironbark dendrobium into small dice and put them into the stewing jar, then add cistanche slices and ginger slices, pour in an appropriate amount of mountain spring water, and stew over water for 3 hours. Marinate the Chinese giant salamander slices with a little cornstarch and salt, then put them into the hot soup and continue stewing for 10 minutes. Add salt to taste and it is ready to eat.
2. Stir-Fried Chinese Giant Salamander Balls with Snow Peas
[Ingredients] Snow peas, Chinese giant salamander balls, carrot flowers, superior stock, cornstarch, salt, sugar, cooking wine, ginger, scallion.
[Method] Mix the Chinese giant salamander with cornstarch, sugar, and salt, then pass it through medium-temperature hot oil for 30 seconds, take it out and drain off the oil. Blanch the snow peas first and take them out. Heat a wok and saute the ginger and white parts of the scallion until fragrant, then add the Chinese giant salamander balls and stir-fry, drizzle in a little superior stock, add the snow peas and carrot flowers and stir-fry evenly, drizzle in cooking wine, then adjust the seasoning, thicken with cornstarch water, and it is ready to plate.
3. Steamed Chinese Giant Salamander with Lotus Leaves
[Ingredients] Chinese giant salamander slices, shredded dried tangerine peel, shredded ginger, shredded red dates, chopped scallion, cornstarch, salt.
[Method] Add cornstarch and salt to the Chinese giant salamander slices and mix well, then add shredded dried tangerine peel, shredded ginger, and shredded red dates. Wipe the lotus leaves clean with water, put them into a steamer, trim off the excess parts, smear a little oil on the lotus leaves, spread the seasoned Chinese giant salamander together with the ingredients into the steamer, cover with the lid, and steam over high heat for 2 minutes and it is ready to eat.
4. Chinese Giant Salamander Congee
[Ingredients] Chinese giant salamander, rice, dried scallops, cornstarch, salt, shredded red dates, shredded scallion.
[Method] Put the rice and dried scallops into a clay pot, add enough water, boil over high heat for 10 minutes, then simmer over medium heat. Take out the dried scallops and tear them into shreds to make dried scallop congee. Mix the Chinese giant salamander meat with cornstarch, oil, and salt, put it into the hot dried scallop congee and boil for 3 minutes, then add shredded red dates and salt, and finally sprinkle with shredded scallion for garnish and it is ready to eat.