Seasoning: refined oil 100g, ginger 5g, garlic 5g, onion 5g, dried pepper 5g, pepper 3g, rock sugar 3g, Pixian watercress 100g, monosodium glutamate 10g, chicken essence 20g, cooking wine 20g, pepper 5g and red soup 2g.
1) The bullfrog butchered his head, cut it into 4 cm square pieces and fished it out in the soup pot.
(2) Peel the green bamboo shoots, water bamboo and white radish, change them into small pieces, wash them and put them into a hot pot basin for later use.
(3) Ginger is cut into nail slices, and onion is cut into "horse ears".
Ingredients: bullfrog, yuba, lotus root, green onion and coriander (can be matched according to your own preferences) Hot pot bottom material: a packet of cooking oil, cooking wine, garlic and ginger slices.
working methods
1. All raw materials are washed and cut into pieces, and the bullfrog is pickled with cooking wine first.
2. After the pot is hot, add a proper amount of cooking oil.
3. Add hot pot bottom material after heating.
4. Stir-fry on low heat until the bottom of the hot pot melts and boils.
5. Take another pot and pour in 4.
6. Add ginger slices, garlic, green onions and appropriate amount of boiling water, and boil over low heat.
7. Add lotus root, bullfrog and coriander in turn.
8. After the pot is boiled, cook the bullfrog thoroughly and add the yuba.
9. Sprinkle with coriander after a while and start the pot.
Raw materials: 800g of leg meat of bullfrog, 300g of fat lean pork with skin, 5 flowers of pig brain, 500g of wax gourd, tripe, scallop, pickle, onion, green garlic sprout150g, lard150g, 3g of monosodium glutamate, 3g of refined salt10g, and dried tangerine peel.
Dishes: ginger juice, vinegar, soy sauce, sesame oil, coriander powder. Can be prepared according to personal taste, each from a dish.
Production steps
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1. Wash the leg meat of bullfrog, cut it into 2 pieces, and drain; Put pig fat and lean meat into a boiling water pot, drain the blood, cook for a few minutes, take out and cut into large slices; Tear off the skin and blood vessels of the pig brain flower, soak in clear water, wash and drain; Wash tripe, tear slices and cut into pieces; Peel the melon, remove the pulp, and cut into 0.5 cm thick slices; Wash scallops, put them in a small bowl, add a little boiling water, steam them in a cage for 10 minute, take them out, let them cool, and shred them by hand; Wash pickles and cut them into strips. Wash shallots and garlic sprouts and pat them to pieces. The above ingredients are put on a plate and surrounded by hot pot.
2. Put the wok on fire, add lard and heat it to 50%, add dried tangerine peel, ginger slices and pepper, stir-fry slightly, add crystal sugar, cooking wine, refined salt and fresh soup to boil, skim off the floating foam, sprinkle pepper and monosodium glutamate, pour into the lit hot pot, add bullfrog leg meat and other ingredients to cook, and dip in the sauce to eat.