Have you learned the boiled bullfrog that can be easily handled at home? The bullfrog is delicious in meat and rich in nutrition, and has the functions of nourishing, preserving health and removing toxins. People with poor digestive function or gastric acid reflux and those with weak constitution can be used to nourish and preserve the human body; Bullfrog can also promote the body to be full of blood and energy, tonify the kidney and solidify the essence, and has the function of nourishing the heart, calming the nerves and replenishing qi and blood. A well-made bullfrog is very tender, and it doesn't have many small bones like fish, so it is suitable for people of all ages! Let's cook a boiled bullfrog at home today, which is more delicious than a restaurant. Let's make it with my friends who love this dish!

Food: bullfrog seasoning: oil, Vitex negundo, millet pepper, shallot, green onion, ginger slice, Pixian bean paste, butter chafing dish bottom material, dried Chili, green pepper, fragrant lai, mature vinegar, white sugar, chicken essence, cassava starch, rice wine and white pepper. Production steps: 1. Let's solve the food first. Then change the cold water and rinse it continuously, and then filter out the water with a filter basin. Then add a little salt, pepper, rice wine and corn starch and marinate for a while. This solution can completely remove the fishy smell of bullfrog. 2. Prepare some ingredients in advance, cut the shallots into sections, stir-fry the mutton liver with onion and ginger, cut more ginger slices, cut the second wattle and millet pepper into rings, cut the green onions into chopped green onion, and cut the shallots into half sections. 3. After the pot is boiled, pour a smooth pot, put a spoonful of Pixian bean paste and a piece of hot pot material in and stir-fry the aroma and tea soup color. Then add onion, ginger, garlic and millet pepper, stir-fry until fragrant, add appropriate water, and boil the juice.

4. After the juice in the pot is boiled, pour in the bullfrog, stir and boil, turn to slow fire and cover the pot and cook for five minutes. Then pour the ginger slices and Vitex negundo. 5. Seasoning gradually, according to the situation of the juice, add a little salt, white sugar and chicken essence, add a little vinegar before cooking, moderate the spicy degree and enhance the taste, and finally sprinkle garlic. 6. Put the oil in the pot, heat it to 70% and turn it off. Pour the green and red pepper and chilli dry and fry it into fragrance. Then pour the boiling oil with the fragrant chilli on it, and a boiled bullfrog that really loves boundless will be done. In fact, the boiled bullfrog is pickled for a long time, so it is not necessary to be oiled, which can preserve the tender taste of bullfrog to the greatest extent.

Special note: 1. In addition to hot pot ingredients, this dish can also be seasoned with spicy and hot fish, and another animal oil will make it fragrant. 2. Finally, the temperature of the spilled oil should be controlled well. If it is low, the aroma of onion, ginger and garlic will not be aroused. If it is high, the pepper will burn easily. 3. The dosage of ingredients is made according to the taste standard of Sichuan people, and can be adjusted according to their own taste.