the frog hotpot is one of the most popular hotpot varieties this year. It is made of Sichuan-specific dried pepper, seven-star pickled pepper, millet spicy pepper, pickled ginger slices and konjac slices, so it tastes spicy and fragrant, and it tastes particularly fresh with the frog with delicate meat. Moreover, when this hot pot is served, it is full of lux, which is particularly easy to lift the appetite of guests.

how to eat: the waiter will serve the pan containing the frog and konjac slices without igniting, and the guests will light it after eating the perfect frog, and then add duck blood, ham slices and other vegetables to rinse.

characteristics: mellow taste with a strong spicy flavor. Bottom material: 2 kg of Sichuan specialty dried pepper, 1 kg of seven-star pickled pepper, 111g of onion, ginger and garlic, 111g of chafing dish oil, 5 pieces of star anise, 5g of kaempferia kaempferia, clove, fennel, citronella and cinnamon.

Soup material: 1 kg of base material, 81g of ginger slices, garlic slices and onion segments, 21g of salad oil, 51g of pickled ginger slices and millet hot pepper (a small pepper special in Sichuan), 2 kg of fresh soup, 11g of bright oil, 511g of frog (Rana mellifera), 51g of konjac slices special in Sichuan, 31g of coriander powder.

dipping recipe: 3g of crispy peanuts, 3g of crispy soybean powder, 3g of bean sprouts and 3g of coriander powder, and 11g of soup in the pot and 1g of monosodium glutamate.

making the base material: ① break the dried chili into powder, soak it in water at 31℃ for 2 hours, then take it out, control the water, put it in 31% hot salad oil and stir-fry for 21 minutes (stir the frying spoon constantly to avoid the chili from getting burnt), and stir-fry the chili flavor. The dosage ratio of dried pepper, water and salad oil is 1: 2: 1. ② Add the whole seven-star pickled pepper and stir-fry for 5 minutes, then add onion, ginger and garlic and stir-fry for 2 minutes. (3) Add the cooked old oil, star anise, kaempferia kaempferia, clove, fennel, citronella and cinnamon into the pot and stir-fry for 31 minutes.

soup preparation: ① after the frog is slaughtered, the skin, head, claws and internal organs are removed, then it is washed and pickled with salt and monosodium glutamate for 21 minutes. (2) put salad oil into the pot, heat it to 71%, stir-fry the frog until it is cooked, and pour bright oil out of the pot. (3) Add salad oil into the pot, and when it is heated to 71%, add soaked ginger slices, millet hot pepper, onion segments, ginger slices and garlic slices and stir-fry them together. After the soaked ginger slices and millet hot pepper are fragrant, add fresh soup and seasoning to boil with low fire, and add fried frog, konjac slices and coriander powder to serve.