The invention relates to a method for tenderizing salamander meat, which comprises the following steps: 1)stunning and rapidly killing the salamander with more than 3 years of culture, bloodletting and cutting into blocks; 2)immersing the salamander meat in a common salt solution for 10-20 minutes, taking the immersed salamander meat and draining under ozone environment condition, wherein the mass concentration of the common salt solution is 1.5-2.5%; 3)making the salamander meat processed by the step 2) by 0.01-0.02% of liquid tenderer for 12-36 hours at temperature of 4-6 DEG C, wherein the liquid tenderer is a papain solution with the mass part of 0.5-1.00%, and the solution contains 3-5wt% of ginger and scallion liquid; and 4)directly taking the salamander meat processed through enzymatic hydrolysis for drying under air, performing continuous secondary superhigh pressure treatment after vacuum package, under 150-250MPa at first time, keeping pressure for 10-30 minutes, under 300-600Mpa at second time, keeping pressure for 3-10 minutes. According to the method, salamander meat is processed, salamander meat can be tenderized, formability of the product can be ensured, and nutrition loss of the food can not be generated.