operating procedure
Step 1: Material preparation and primary processing
1, cut all main ingredients, ingredients and small ingredients according to the requirements in the table for later use.
2. Pickling of bullfrog: Rinse the chopped bullfrog with water for several times, then squeeze the water out and put it into a basin, and add it in turn (a little salt into the bottom flavor ... a little pepper to remove the fishy smell ... a little beer to remove the fishy smell ... a little baking soda to increase the bulkiness ... a little oyster sauce to make it fresh ... a little raw powder to lock in the water).
3. Add a proper amount of water and a little salt to the cut loofah or lettuce, blanch it and put it under the bowl for later use.
Step 2: cook.
1, bullfrog frying: when the pot is on fire, add a proper amount of wide oil to the pot and heat it to 50%, then add the pickled bullfrog and quickly slide it away, then pour it out for use.
2. Add a proper amount of salad oil from the new pot, add small ingredients (ginger ... garlic ... millet pepper ... pickled pepper), stir-fry until fragrant, add sauce, stir-fry red oil slowly, cook a little beer, add a little broth or water until the ingredients taste, and then add bullfrog and a little red persimmon pepper.
3. Seasoning: Add (a little salt ... a little chicken essence ... a little monosodium glutamate ... a little oil consumption ... a little soy sauce ... a little soy sauce for coloring) to the pot in turn and sprinkle with coriander.
4, pot plate: cook until the soup is thick, thicken the sesame oil, and put it into the dry pot.
Matters needing attention
One: bullfrogs must choose fresh bullfrogs.
Two: when frying bullfrogs, the temperature of the bottom oil will make bullfrogs slip.
Three: Be sure to cook beer. Beer can remove fishy smell, enhance fragrance and make bullfrogs taste tender.
Four: cut off the ingredients to make the food look better.