Cook hot pot bullfrog for 5-7 minutes.

Hot pot is a favorite cooking method of Chinese people. It can retain the original flavor of the ingredients and allow diners to taste the most authentic delicacies. Bullfrogs are one of the most popular ingredients in hot pot. Their meat is delicious and delicious, and they are deeply loved by diners.

Generally speaking, the cooking time of bullfrog in hot pot is slightly longer than that of other ingredients. It usually takes 5-7 minutes to ensure that the meat of the bullfrog is delicious and tastes delicious. If cooked for too long, the bullfrog's meat will become hard and difficult to chew, and its taste will also deteriorate, affecting the dining experience of diners.

In the process of cooking bullfrog in hot pot, you should also pay attention to controlling the heat. Excessive heat will cause the bullfrog meat to become hard and taste bad. Too low heat will affect the maturity of the bullfrog and affect the taste. In addition, when cooking bullfrogs, you must also pay attention to controlling the soup in the pot. Too much soup will affect the taste of the bullfrog, and too little soup will affect the deliciousness of the bullfrog.

To make hot pot bullfrog more tender, you can try the following pickling method:

1. Mix evenly with a small spoonful of soda water and a small spoonful of salt, and spread it on the surface of the bullfrog meat. Let it sit for 30 minutes, then rinse with water. This removes the odor and fishy smell of the bullfrog while softening the meat.

2. Before marinating, slice or dice the bullfrog and add evenly to the flavor. You can put the bullfrog slices into the marinade sauce and marinate for more than 30 minutes. The recipe of marinated meat sauce is: ginger, green onion, cooking wine, light soy sauce, sugar, pepper, chili powder, etc., adjust the appropriate amount according to personal taste. After the bullfrog meat is marinated, refrigerate it for 1-2 hours to make it more flavorful and tender.

3. Do not marinate for too long to avoid the meat becoming hard. If the bullfrog meat is over-marinated, soak it in starchy water for 5-10 minutes before taking it out and putting it in the hot pot.

Note: The texture of bullfrog itself is relatively tender, so do not over-process it when pickling, otherwise it will affect the taste. In addition, if you can't stand the fishy smell of bullfrog, you can also blanch it in water after pickling, and then cook it in a hot pot.