"This thing looks scary, but is actually very fun."

Xie Baomin took out a cauliflower snake from the bag like an acrobat. He held the snake's head with one hand and stroked the snake's body with the other:

"Look at this snake meat, it's so fat that it's really appetizing."

Lin Xu looked at the twisting and rolling snake and couldn't help but take a step back.

He didn't think anything was meaty, he just thought it was scary.

I didn't think it was that scary when handling eels before, but this snake, no matter how you look at it, makes you uncomfortable, scared, and timid, and you can't help but feel uncomfortable.

Xie Baomin played with it skillfully:

"Junior brother, you are so courageous. I have not been afraid of snakes since I was a child. I even put them in my pockets when I was in school. Later, the teacher said I couldn't put them in my pockets, so I put them in my teacher's pocket..."
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Lin Xu:??????

Senior brother, go back and enshrine a set of legal books at home. You have never been beaten to death since you were a child. I really want to thank the law for protecting you.

"Oh, this snake is so fat."

Zhuang Yizhou came over and marveled at the snake in Xie Baomin's hand. Seeing that there was still one in the bag, he took out one as skillfully as if he had picked up a green onion, which made Lin Xu very surprised.

Wei Qian, who was a little timid at the side, also looked confused:

"Aren't you afraid of my day?"

"What's there to be afraid of? We eat snakes there, and this thing is delicious."

Not only was Zhuang Yizhou not afraid, Zhu Yong also felt that snakes were no different from other ingredients. He even grabbed the snake's head and pinched its mouth to check whether the snake had venomous fangs.

This kind of behavior made several northern chefs feel like they got to know their colleagues again.

Xie Baomin said:

"Get a rope and I'll teach you how to kill a snake correctly. In some restaurants that make special dishes, this is a secret that is not shared by everyone."

Wei Qian took a rope and handed it over.

Xie Baomin took it, tied one end of the rope to the hanger nearby with one hand, and used one hand to pull a pig's trotter buckle on the other end of the rope that became tighter and tighter.

Then put the snake's head into the buckle, and directly tie the thinnest part behind the snake's head, and the whole snake is hung up.

"If you often kill snakes, you can also drive a nail directly into the door panel like you do when killing eels, put the snake's head directly through it, and then you can kill it."

The snake's head is hung, but the whole snake is still curled up.

Xie Baomin picked up a small sharp knife with a blade only two inches long and began to disembowel the snake.

"The most important thing to remember when disemboweling a snake is not to destroy the gall, so try to use a knife with a short blade, light weight, and easier to control."

Seeing everyone gathered around, Xie Baomin began to explain seriously.

He held the twisted snake body with one hand and used a knife to scrape off the scales on the snake's neck. Then he carefully cut into the area where the scales were scraped off and peeled off the trachea and blood vessels.

At this moment, the snake was twisting violently, but Xie Baomin's knife was very steady.

He used the knife to slowly cut downwards. When he reached the snake's body, the abdominal cavity was revealed, and the elongated internal organs and snake gallbladder were gradually exposed.

When Wei Gan saw this, he realized that it was different from the method taught in online videos:

"Why isn't there bleeding? Doesn't killing a snake require bleeding?"

Xie Baomin pointed to the heart of the snake and said:

"You have to bleed, but not from the snake's head. Instead, take out the heart and start bleeding from this part...Bring a bowl over."

Ma Zhiqiang immediately picked up an empty bowl and moved it over.

Xie Baomin stabbed the snake in the heart with the tip of his knife, and the blood dripped into the bowl.

In order to make the bleeding go more smoothly, he even lifted up the whole body of the snake so that the heart was at the lowest point, and explained to everyone while bleeding.

"The snake's body is long and slender. If you bleed from the snake's neck like normal animals are slaughtered, the blood will probably coagulate if half of the blood is left. The artery is too thin and long, and the bleeding effect is not good. Relatively speaking, it is better to bleed from the heart. Bleeding can make the blood flow more thoroughly and make the snake meat whiter."

When there was no blood flowing out of the heart area, he continued to peel it off.

It didn't stop until it reached the snake's anus.

At this time, the whole snake has been completely disemboweled, but the internal organs have not been taken out, and the snake's body is still twisted. The scene is somewhat scary.

Xie Baomin took a knife and cut off all the trachea, esophagus and blood vessels from the bottom of the head, and pulled it out from the abdominal cavity, all the way to the internal organs, intestines, etc.

After everything was cleaned out, the connective tissue inside the snake's body was cleaned up.

Then he used a knife to carefully cut off the snake gall, then slowly peeled off a thin transparent film on the surface of the snake gall, then put it in high-strength liquor and said with a smile:

"This is Lao Huang's favorite. When he comes later, he will definitely be the first to drink it."

Lin Xu is not interested in making wine with snake gall, but some people like it, not only snake gall, but even snake blood.

After cleaning the abdominal cavity, Xie Baomin cut off the snake's head with a knife and placed the entire snake body on the eucalyptus board:

"Get a basin of hot water at about 80 degrees, and I'll teach you how to remove snake scales."

Most people have the impression that snakes should be skinned before they can be eaten, but in fact, as long as the scales are removed, the texture and taste of the snake are very good.

While the water was boiling, Xie Baomin took off the snake head tied to the rope, chopped it several times with the back of a knife, and then threw it into the trash can:

"No matter what kind of snake you are, the last remaining snake head must be smashed with the back of a knife before throwing it away. This thing will bite people after a few hours. In order to avoid accidents, it is better to smash it directly. And develop this habit and look back.

If you have the opportunity to be a poisonous snake, you can also prevent accidents."

Lin Xu: "..."

Don’t miss this opportunity again.

Non-venomous snakes are scary enough, but getting a venomous snake will force people to change careers.

Soon, Ma Zhiqiang brought a basin of hot water around 80 degrees.

In order to prevent the temperature from being insufficient, he even measured it with a kitchen thermometer.

Xie Baomin put the headless snake in and scalded it for about forty or fifty seconds. Then he took it out, grabbed the snake's body with a towel and stroked it forward. The scales on the snake's body fell off one after another.

"After the snake's scales are scalded, you cannot use steel wool or a brush to clean them, as they will damage the outer skin. Just soak them in hot water and gently stroke them backwards, and all the scales will come off."

The whole process is like taking off a snake's clothes. The green and yellow patterns are exposed on the body, and the white scales on the belly also reveal the snake skin inside after falling off.

Xie Baomin cleaned the snake's scales from beginning to end and washed them with water.

Then he picked up a kitchen knife and chopped the whole snake into long sections of about five centimeters.

"I will make a famous snake dish for you later. The remaining two snakes will be baked by Xiaozhuang and Xiaozhu. Since you two are not afraid of snakes, feel free to do whatever you want."

Taste snake?

Lin Xu remembered eating this dish at a Hunan restaurant in the past. It tasted spicy and the snake meat was tender and delicious.

If I were to make this dish, it would be fine...

When I think of the delicious snake meat, the fear and timidity caused by the cauliflower snake are instantly gone.

Well, if you bring a live snake over, I will take several steps back and not even dare to look at it.

But if you want to serve a flavored snake, I'm sorry, I have to change it to a larger bowl.

As a foodie, you have to be so flexible in adjusting your bottom line.

Zhuang Yizhou started to butcher the cauliflower snake and planned to stew it with the old hen to make a dragon and phoenix dish. Zhu Yong planned to use the jelly technique that Guo Xinghai taught him a few days ago to make the cauliflower snake into a jelly pot.

.

Xie Baomin chopped the snake meat, washed it again, then set up the oil pan, heated it and poured the snake meat into the oil.

Fresh snake meat has a high moisture content and a grassy smell, so frying it can not only bring out the excess water and grassy smell, but also make the snake meat firmer in texture.

The snake meat does not need to be fried too hard, just the surface is slightly browned and curled.

Remove the snake meat to control the oil, and then start preparing the auxiliary ingredients.

Scallions, ginger, garlic, red pepper, spicy millet, red pepper, two vitex strips, onion, pepper, star anise, cinnamon, bay leaf, white cardamom...

All the ingredients and accessories were prepared, and Xie Baomin started making it.

Lin Xu looked at the prepared side dishes. There were actually four types of chili peppers: dried chili peppers, spicy millet, red pickled chili peppers and erijing tiao. It was indeed a Hunan dish, and the snake meat was used as an ingredient.

It’s no wonder that there are two versions of Flavor Snake: Cantonese version and Hunan version. There are so many chilies that Cantonese people who pay attention to fresh taste can’t stand it.

It was getting late now, so Xie Baomin started cooking without stopping.

He set up the wok, added some tea oil and half a spoonful of lard into the pan.

Snake meat has low fat content, so if you want it to be delicious, you have to add lard to enrich the plumpness and flavor of the meat.

Heat the oil, add onions, ginger and garlic, stir-fry until fragrant, then add dried chili peppers and red pickled peppers, stir-fry until red oil comes out, and add various spices.

When the aroma comes out, pour the oiled snake segments into the pot and stir-fry over high heat.

Pour some rice wine along the edge of the pot to further evaporate the smell of snake meat, then pour in light soy sauce, dark soy sauce, salt and other seasonings.

Finally, pour in the pork bone broth and a few rock sugars and start simmering.

In addition to the spicy taste of the snake dish, the tenderness of the snake meat and the right heat are also very important.

In order to make the snake meat tender and chewy, you need to reduce the heat to a low heat and cook it by simmering. If you keep simmering it on high heat, the snake meat will probably become snake soup when it comes out of the pot.<

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The snake meat needs to be simmered for about twenty minutes. Xie Baomin turned his face and asked:
To be continued...