Dry pot bullfrog is the most common practice in Sichuan cuisine. You can add your favorite vegetables at home to control the degree of spicy taste. Bullfrog is very nutritious and delicious. It is a nutritious food with high protein, low fat and low cholesterol.

First, griddle bullfrog

Ingredients: 400g bullfrog.

Accessories: oil, ginger slices, garlic slices, star anise, Pixian bean paste, cooking wine, chopped green onion and lettuce.

Onion, dried pepper, fermented soybean, garlic moss, chopped pepper.

Production process:

Dry pot bullfrog has 12 steps:

1. Prepare ginger slices and garlic slices.

2. Wash the bullfrog, chop it into large pieces and marinate it with salt, cooking wine, ginger slices and garlic slices for one hour.

Step 3 prepare seasonings

4, lettuce peeled, washed and cut into strips.

5. Slice the onion and shred the garlic moss.

6. After that, pour out the salted water and wrap it with raw flour.

7. Pour oil in a hot pot, and the oil temperature is 5 minutes hot. Add bullfrog, fry until the surface is raw, take out and drain the oil.

8. Leave the base oil, first add ginger slices and garlic slices and saute until fragrant.

9. Add bean paste and stir fry. Add star anise and dried pepper and stir well.

10, stir-fry until fragrant, then pour in shallots, garlic moss and lettuce.

1 1, stir-fry the bullfrog evenly, and add appropriate amount of boiling water.

12, add chopped pepper and stir well until the juice is drained.

Second, panda tips

1. Marinate the bullfrog first to remove the fishy smell. Bean paste is a salty seasoning, and the cooking process should be controlled well. This dish is delicious. I didn't season it with chicken essence.