Large pot of spicy flavored snake

Ingredients: 1 snake (about 500 grams), 200 grams of lotus root.

Seasoning: a ingredient (200 g dried red pepper with bullet, 5 g each salt and monosodium glutamate, 10 g each minced ginger and garlic, 8 g of sesame oil), ingredient b (5 g each of coriander segments, minced red pepper, green onion), 50 g of salad oil, 200 g of broth, 1 kg of secret flavor brine.

Secret flavor brine modulation (based on 10 kg snake):

Heat the pot, heat 100 grams of salad oil to 50% heat, add 100 grams of ginger, garlic, Haitian seafood sauce, column sauce, spicy girl, Axiang po beef sauce, Ding Ji spicy sauce 100 grams each stir-fried, add 200 grams of soy sauce, 120 grams of dragon brand soy sauce, salt, monosodium glutamate, green onion 50 grams each, bullet dried red pepper 1 kg, fragrant leaves, grass fruits, star anise, cinnamon, cumin, thyme 15 grams each seasoned, add 5 kg of broth and simmer for 30 minutes.

make:

1, lotus root peel, wash and change the knife to 5× 1×1 cm thick strip;

2, snake slaughter and wash, change the knife into a 5 cm long segment, put into boiling water and blanch the water, fish out, rinse with cold water and set aside;

3. Put the snake segment into the brine pot, brine it for 10 minutes on low heat, remove it and set aside;

4, the pot on the heat, add the bottom oil, pour in a material stir-fry incense, under the brine of the snake segment, lotus strips and broth boiling slightly simmered, with medium heat to collect the juice, under the a material mixed brine juice 20 grams stir-fry evenly, out of the pot plate, put b material garnish can be.

essentials:

After the snake meat is passed through the water, it must be quickly rinsed with cold water, and the taste will be firmer after cooking. During the process of snake meat brine, the heat should not be too large, pay attention to mastering the time, and it is better to have a crispy skin and rotten meat.