Hunan's Famous Dish [green Pepper Braised Snake] With: The Method of Killing Snakes, Don't Enter for The Timid

Hunan's Famous Dish [green Pepper Braised Snake] With: The Method of Killing Snakes, Don't Enter for The Timid

1. A cauliflower snake. The left hand grabs the seven inches of the snake from the outside of the bag, and the right hand reaches into the bag to catch the seven inches of the left hand snake, takes the snake out, and quickly grasps the tail of the snake with the left hand. When the snake is large, the two should work together to avoid accidents. Hold the snake head with both hands and press it on the chopping board, and the other person grabs the snake tail (when one person is operating, step on the snake tail with your feet, no novices), press the snake head with your left hand, press the snake head with your right hand with a knife, and move the snake 7 inches out with your left hand. Cut off the snake head at the seven-inch position with a knife. Take half a cup of spirits in the wine glass and catch the snake blood (snake blood has the effects of nourishing blood deficiency, promoting blood circulation and analgesia, and can be used for anti-heart rhythm failure. Snake blood wine that cannot be mixed with low-alcohol liquor will cause harm but no benefit after drinking. In addition to the innervation of the brain, the snake also has peripheral nerves. The peripheral nerves can be active for a short time after the head and body are disconnected. Use a knife to chop the snake head away from the middle to avoid accidents.

2. Use 80 degrees hot water to scald the snake scales. After cutting it for a long time, then scald the snake scales. Since the nerves are not completely dead, the snake will move when stimulated by the hot water. Use chopsticks to test whether the snake scales can be taken off. If you can’t take it off, press and soak the snake in hot water for a longer time. Brush the soaked snake with a steel wire ball to remove the scales, and then re-enter the hot water to remove the scales. Remove and wash again.

3. Use scissors to open the snake's belly, take out the snake's internal organs and cut off the snake's tail. Take out the snake gall and put it into strong wine. The snake gall is cool in nature, bitter and slightly sweet; it has the effects of expelling wind and dampness, cooling and improving eyesight, detoxifying and removing diarrhea; it can replenish the human nervous system, endocrine system and immune system, and delay the body's aging. All snake gall can be used as medicine. After the snake's internal organs are taken out, the snake's body is very clean. Finally, the snake is cut into long and short sections and placed in a bowl for later use.

4. The amount of thick pork belly slices (if it is thin, it will melt away); the amount of thick ginger slices; the amount of garlic seeds; the small green pepper is cut into green pepper sections with an oblique knife.

5. After the pot is heated, add the pork belly and stir-fry on a low fire. You must be patient to fragrant the pork belly. The pork belly changes color and the oil is out and continue to stir-fry. When the oil is too much, the pork skin will burst into oil. At this time, be careful. Use chopsticks to stick the pork belly pork skin up to the side of the pot. Turn the heat to medium and low heat to remove the remaining oil. Put the kang on both sides yellow and the kang fragrant, so that the snake meat will be fried. Extraordinarily fragrant.

6. Pour the ginger slices and stir fry until fragrant, then add the snake segments and turn to medium heat and stir-fry evenly. Add appropriate amount of salt and continue to stir-fry. During the frying process, pour in appropriate amount of water several times to prevent the snake meat from dehydrating and sticking to the pan. The meat must be thoroughly fried to taste delicious. The bigger the snake, the longer it will take to fry. You must be patient. The smell of the snake meat is not good enough.

7. After the snake meat is fully fragrant and fragrant, turn to high heat and add a spoonful of Erguotou wine and simmer for 15 seconds. After 15 seconds, open the lid and stir-fry for a while. Add a suitable amount of soy sauce and stir-fry on high heat.

8. Add enough water at a time, cover the pot and bring it to a boil. The fried snake meat doesn't have to overflow with blood, and the blood decreases with the water. After boiling through, turn the high heat to low heat and cook for 1 hour. After 1 hour, add the garlic seeds and simmer for 1 hour.

9. After 1 hour, open the lid and stir-fry for a while. Then add the appropriate amount of soy sauce and mix the sauce over high heat. Add the appropriate amount of chicken essence, pour in the green peppers and stir-fry evenly. When the green peppers are cooked, you can start the pot.

10. Finished picture

Tips:

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