Features:

Different from traditional hot pot, it is a new dry pot for leisure. After eating the bullfrog, you can also add soup and rinse off other raw materials.

Raw materials:

500g of bullfrog, 200g of raw rapeseed oil, 80g of fresh chili, 50g of dried chili 1 50g, 50g of soaked ginger slices, 400g of spicy oil, 50g of spicy bottom1egg1piece, 0g of starch10g, and scallion/kloc.

Seasoning:

Salt 5g, monosodium glutamate 5g, cooking wine 8g.

Extraction of spicy oil;

Cook 1 kg raw rapeseed oil and 500 g salad oil at the ratio of 2: 1 to remove the fishy smell of vegetables and separate them from the fire. When the oil temperature drops to 50% of the oil temperature, add onion segments 100 g (including green onion and green onion leaves, because green onion leaves can also smell onion, saving costs) and 250 g of pepper (including 2 kg of pepper). Bullet pepper, pickled pepper, of which two Jin is a little more pepper and less pickled pepper. The purpose of adding pickled peppers is to give people a spicy taste that is not irritating or dry. ) Bring boiling water to a high fire, and simmer for about 10 minute until the chili is dry and fragrant, then add 150g of red bean paste and100g of pickled ginger, bring boiling water to a high fire, and simmer for about15 minute, and then add 4-5 star anise. 7-8 Sannai. Cao Ling 2g (don't add too much spice, otherwise the fragrance will be too miscellaneous). Cook on low heat for about 30 minutes until the fragrance overflows and the oil is bright and clear. Beat off the dregs and leave the oil.

The most popular explosion single dish in the catering industry, Sichuan cuisine master taught you to make "spicy griddle bullfrog"

Making spicy base material:

Composition:

2 kg of pepper, 2 kg of pickled pepper sauce, Pixian watercress 1 kg, pickled ginger 1 kg, scallion 1 kg, 200 g of ginger slices, 300 g of garlic, 50 g of rock sugar, 50 g of star anise, 30 g of rhizoma kaempferiae, 25 g of Cao Ling, 20 g of angelica dahurica, and Jiang Sha.

Exercise:

Take rapeseed oil and salad oil according to the ratio of 2: 1, steam off the fishy smell of vegetables, add appropriate amount of crystal sugar and onion, stop fire, when the oil temperature drops to 30%, break up the onion, add ginger slices and garlic, and add Pixian watercress and Bazin pepper. Stir-fry pickled pepper sauce with medium fire to remove water, add star anise, Rhizoma Kaempferiae, Cao Ling, Radix Angelicae Dahuricae and ginger, add dried Chili festival, and stir-fry ginger with low fire. Finally, stir fry with thin and thick materials, so that it can be scooped up and easily poured into the pot.

Manufacturing method:

(1) First, the bullfrog is slaughtered, washed, peeled, added with starch, egg white, cooking wine and salt, and put in the refrigerator for 30 minutes.

(2) When the raw rapeseed oil is refined to remove the fishy smell of vegetables and then cooled to about 60%. Put the delicious frog in the pot and fry it over low heat until it is cooked.

(3) Leave the base oil in the pot, add ginger slices, onion slices, spicy base material, flowers, peppers and dried peppers, stir-fry with low fire until the fragrance slowly overflows, add the frog, stir-fry with medium fire for about 3 minutes, and then add the spicy oil. Stew monosodium glutamate and a small amount of water (about 1 00g) for about1min. And turn it into another spare hot pot (put the washed cucumber strips or lettuce strips in advance).

note:

When frying frogs, you must fry them quickly, otherwise the frog meat will be too old (the frog must be a whole tender frog with its skin and internal organs removed) and lose its fresh flavor. Don't add too much water to the pot, or the spicy taste won't stand out.