Preparation method and formula of spicy gluttonous frog
Production method:
1, clean the frog meat, and change four pieces for each knife.
2. Put 50g salad oil in the pan, heat it to 50% heat, add gluttonous sauce and stir-fry until fragrant, pour in homemade brine, bring to a boil with strong fire, add field chicken, add oyster sauce, salt, monosodium glutamate, chicken powder, garlic and ginger slices, simmer with low fire, add cucumber strips, shallots and sesame oil, and cook for 1 min, then take off the pan.
3. Add 10g salad oil to the pot, heat it to 50%, add dried Chili slices, stir-fry them, pour them into a plate, and decorate with coriander.
Raw materials:
500g of clean field chicken, 0/00g of cucumber strips/kloc-,50g of dried peppers, 20g of shallots, and proper amount of sesame oil and coriander.
Seasoning:
200g of gluttonous sauce, 200g of homemade brine, 5g of oyster sauce, 2g of salt, 8g of monosodium glutamate, 4g of chicken powder, 20g of garlic and ginger slices.
Gluttony base material formula (80 parts):
Soak 2 kg pepper in a boiling water pot, take it out and drain it, put it into a blender and grind it into paste to make roasted pepper; 400 grams of Pixian watercress is finely cut; 200 grams of ginger is broken; 60 grams of star anise and 30 grams of cinnamon are broken; 20 grams of Amomum tsao-ko is broken; Cook 5500 grams of lettuce seed oil and cool it. Put a wok on fire, add 500g rapeseed oil and cooked lard, heat, add 50g ginger and garlic, stir-fry until fragrant, add pepper and Pixian bean paste, turn off the heat and stir-fry with a spatula for1.5h until the water is almost dry, then add 20g star anise, 20g kaempferia rhizome and 50g fennel.
Self-made brine formula (20 parts):
After the pan is on fire, add 100g peanut oil and heat it to 30% heat. Stir-fry the marinade (50g of ginger, garlic, green pepper and dried perilla, 30g of onion, pepper and licorice, 20g of dried mushrooms and fragrant leaves, and 10g of star anise, cinnamon and tsaoko) with low fire, and add 65430g of broth.