Spicy, 10~30 minutes, intermediate.
[Ingredients] 2 bullfrogs
[Accessories] A little ginger slices
Garlic cloves 3 cloves
Soak millet pepper in proper amount.
Yellow lantern Chili sauce 1 spoon
Appropriate amount of red millet pepper
Appropriate amount of soup or water or beer.
Bean sprouts 100g
Mushrooms100g
A little perilla
A little chopped green onion
Pickled pepper water 1 spoon
Proper amount of salt
Proper amount of sugar
Appropriate amount of yellow wine or white wine
Proper amount of vinegar
Rapeseed oil quantity
1 teaspoon oyster sauce
—Cooking steps—
1 Wash and slice ginger, mash garlic, wash and cut millet spicy, soak millet pepper and chopped green onion in appropriate amount, wash and cut perilla, and prepare another spoonful of pickled pepper water.
2. Wash and drain the bean sprouts, and wash and cut the mushrooms for later use. This step can be omitted, or you can use your favorite dishes instead, such as lettuce and cucumber.
3. Cut the bullfrog into pieces, add salt and yellow wine or white wine to marinate evenly. I have two smaller ones here, about 1 kg.
All the materials are ready.
5. Add rapeseed oil when the pot is hot, and stir-fry ginger and garlic with low fire when the oil is hot. If there is lard, it will be better and more fragrant. I didn't have it here, so I didn't add it.
6. Add millet pepper and pickled pepper and stir-fry until fragrant.
7. Add a spoonful of yellow bell pepper and stir fry over low heat.
8. Add pickled pepper water, appropriate amount of broth or water to boil, or you can use beer. It takes a while to boil to volatilize the smell of wine. Add appropriate amount of salt, vinegar and oyster sauce according to personal taste. White vinegar or rice vinegar is the best vinegar. Old vinegar will make the soup darker, and add some sugar to refresh it. I used half a teaspoon of sugar and two teaspoons of vinegar.
9. Add side dishes, cook them, remove them and put them at the bottom of the bowl. Be careful that it tastes a little raw than you like, because the soup will continue to mature after boiling.
10. Add perilla to the soup, cook over high fire until it tastes good, and then add the pickled bullfrog.
1 1 Finally, sprinkle chopped green onion or coriander on the pot.
Hint—
This is a very spicy and enjoyable dish.
1. Pickled peppers and yellow lantern pepper sauce are the key to this dish, which can be appropriately reduced according to personal taste, but it is best not to put them, and the amount of spicy red millet can be reduced or not.
2. The yellow light hot sauce was bought on a treasure, so you can choose something that is not too spicy.
3. It is best to use white vinegar or rice vinegar for vinegar. Old vinegar will deepen the color of the soup, and the dosage should be adjusted according to personal taste. It is also not recommended to release soy sauce and soy sauce, and oyster sauce can be replaced by chicken juice.
It is best to use broth, if not, you can use beer or water instead. If you use beer, you'd better cook it on high fire for a while, let the wine evaporate before serving it, otherwise the food will smell of wine.
5. Perillae can be put away if you don't need it, or if you don't like it.
Because this dish is to taste the soup before cooking, you can taste the soup first and cook it when you feel suitable, so it is not easy to make mistakes. Soup tastes good when it is heavier, but it tastes weak when it is just right.
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