750 grams of river frog, 500 grams of loofah, 250 grams of Luo Han bamboo shoots, 25 grams of deep-fried crispy soybeans. Seasonings salt, monosodium glutamate 3 grams each, 10 grams of chicken essence, 125 grams of Qin Ma hot pot base, 15 grams of butter, 25 grams of green onion, ginger, garlic, wine, 35 grams of red oil, 250 grams of fresh peppercorns, 15 grams of cornstarch, 250 grams of fresh broth, 500 grams of mixed oil (half of salad oil and half of rapeseed oil), 5 grams of wet starch.

Practice

1, river frog slaughtered and skinned, with the back of the knife in the back of the river frog patted a few times, chopped about 20 grams of block, add salt, cooking wine, green onion, ginger 10 grams of marinade for 15 minutes, the surface of the beat powder.

2, loofah peeled, cut 5 cm long, 1 cm wide, 1 cm thick strip, into the boiling water for 0.5 minutes on high heat, remove the water control, into the bottom of the bowl; Luo Han bamboo shoots cut about 10 grams of hobbies, into the boiling water for 1 minute on high heat, remove the water, and then into the boiling water for 1 minute on high heat, removed from the water to rinse.

3. Add the oil mixture to the pot and heat to 50 percent, then add the river frogs and slide them over low heat for 1 minute, then remove them from the pot and control the oil.

4, the pot into the butter, burned to seventy percent of the heat into the hot pot base, the remaining onion, ginger, garlic, pepper 100 grams of low-fire stir-fry for 2-3 minutes, into the soup, river frogs, bamboo shoots, low-fire boil, seasoned with monosodium glutamate, chicken, thickening with wet cornstarch, out of the pot into the bowl of silky gourd padding, drizzle with red oil, sprinkle soybeans.

5, the pot into the mixed oil 100 grams, burned to 40% heat into the remaining flowers and peppers in a small fire dipping and frying for 1 minute, out of the pot poured on the river frog.