bullfrog

Pickled pepper and ginger

Pepper soaked in bullets

Salt and sugar chicken essence

Raw cooking wine

pepper

Water starch

Onions and garlic

Spice red oil

The practice of pickled pepper bullfrog?

Wash bullfrog, chop it into small pieces, rinse it repeatedly with running water, add salt, cooking wine and corn flour, grab and marinate, marinate pepper and chop it into powder, soak ginger in diced Kamikiri, chop onion,

Heat the oil in the pot to 70% heat, add the bullfrog oil, then take it out and drain it.

Leave the bottom oil in the pot, add ginger and pickled peppers, add bullet pickled peppers and appropriate amount of pickled pepper water, add garlic cloves and chopped green onion, stir well and add appropriate amount of fresh soup.

Add soy sauce, salt and sugar chicken essence, pepper and spice red oil to boil, add bullfrog to cook, thicken with water starch, and put into the pot.

Spice red oil: cut the dried pepper into sections and simmer with a little rapeseed oil to make a slightly thicker Chili noodle. Heat the rapeseed oil in the pot to 70%, then add ginger slices and green onions and fry until golden brown. Take out. First, pour the hot oil into the pot, add the Arnebia euchroma and stir-fry the color. Spices: Kaempferia Kaempferia, Illicium verum, Cinnamomum cassia, fragrant leaves and Amomum tsaoko (crushed). These five are necessary, and the rest are necessary. Adjust the fire to 40% to 50%, add one third of Chili noodles and heat to 30% to 40%. If the oil temperature is not well controlled, divide the Chili noodles into seven or eight parts, add them once every once in a while, and put the red oil on the back cover for 24 hours before use. The red oil prepared by this method is suitable for meat dishes.

Let me introduce a red oil for cold dishes: the previous steps are the same. Heating rapeseed oil, adding ginger, onion, green pepper, onion, garlic cloves, celery stalks and coriander, after the oil turns yellow, removing residues, frying spices (Amomum tsaoko, star anise, cinnamon, cardamom, kaempferia kaempferia and geranium) in a pot, and then pouring into a pot filled with Chili noodles and Lithospermum.

skill

This dish can also be made by blanching lettuce. Because bullfrogs are not easy to taste, salt should be added when curing, and the soup should be thickened before cooking, mainly to make the soup richer, easier to hang on the frog meat, and also tasty.