Spicy Snake

Spicy Snake

　　Spicy Snake

　　Main ingredients: Two live snakes (approximately 1500 grams in total).

　　Seasonings: 75 grams of salad oil, appropriate amount of salt, 2 grams of MSG, 100 grams of tomato ketchup, 50 grams of La Meizi chili sauce, 50 grams of oyster sauce, 5 grams of spices, 50 grams of dried chili powder, 25 grams of fermented bean curd, a little sesame oil, 25 grams each of minced ginger and chopped scallions, 50 grams of minced garlic.

　　Preparation: 1.

　　The snake is preliminarily processed, skinned, and cut into 8 cm-long segments for later use.

　　2.

　　Heat oil in a pan, sauté minced ginger, garlic, tomato ketchup, spices, and dried chili powder until fragrant. Add oyster sauce, chili sauce, and fermented bean curd, stir-fry briefly. Then add the snake segments and stir-fry until aromatic. Adjust seasoning to taste.

　　3.

　　Simmer the snake over low heat until about 70% cooked. Drizzle with sesame oil and sprinkle with chopped scallions before serving.

　　Characteristics: Spicy, richly flavored, and uniquely delicious.

　　Nutritional content: 256.5 grams of protein

　　107.8 grams of fat

　　43 grams of carbohydrates

　　2168.2 kilocalories of energy

　　Note: This dish helps eliminate dampness and promote circulation, and is beneficial for those suffering from rheumatism and rheumatoid arthritis.