Freshly blanched crocodile slices
Peel the crocodile meat, cut it into domino-shaped pieces, soak in clear water to bleach, then remove and drain. Marinate in scallions, ginger, salt, and rice wine for 15 minutes. Coat with dry starch, gently pound each piece into large thin slices with a wooden mallet, blanch in boiling water until cooked, then rinse in cold water to cool. Cut into large slices.
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