2. Today, Bian Xiao will share the practice of "dry pot bullfrog". Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
Bullfrog, lettuce, lotus root, string pepper, millet spicy, ginger, garlic seed, onion, coriander, Pixian bean paste, chafing dish base, soy sauce, cooking wine, white pepper, chicken juice, white sesame, crispy powder, egg white and white sugar.
4. Chop the cleaned bullfrog into small pieces and put them in a bowl for pickling. First, add salt, cooking wine, white pepper, egg white liquid and onion and knead well, then add crispy powder and marinate again for half an hour.
5. Half the onion is shredded and half is cut into pieces. Put shredded onion in the bottom of the pot, cut lettuce and lotus root into strips, remove the pedicle of line pepper and cut oblique sections, cut the pepper ring with millet spicy, slice ginger and garlic, and cut coriander into small pieces.
6. When the oil temperature is 50% hot, put in the pickled bullfrog pieces and take out the fried noodles. Leave the bottom oil in the pot, add onion, ginger and millet and saute until fragrant, then add Pixian bean paste and chafing dish bottom material and stir-fry red oil. Add the fried bullfrog and stir-fry with the cut side dishes.
7. Add soy sauce, cooking wine, soy sauce and sugar and stir well. Then pour in the chicken juice, sprinkle with white pepper, stir well and serve. Sprinkle white sesame seeds and coriander to decorate delicious food.
8. Bullfrog has the effect of nourishing and detoxifying. Eating it in summer can avoid skin sores and toxins. Eating it for surgical patients can promote wound healing, and eating it for patients with liver and lung diseases can obviously increase their appetite.