Presumably speaking of bullfrog, it is definitely one of the favorite ingredients for most foodies. The meat of bullfrog is very delicious, and there are few bones. The feeling of eating bullfrog is different from that of eating chicken, beef and mutton. Although chicken stutters well and beef tastes strong, it lacks the tenacity of bullfrog meat compared with bullfrog.
In recent years, bullfrog hot pot has risen rapidly in China, and almost every snack street must have two or three shops specializing in selling bullfrog hot pot. It can be seen that more and more people like to eat bullfrogs. Bullfrog is really a good thing. Of course, in front of chefs who can cook ingredients, bullfrog is not only a treasure in meat, but also a treasure in bullfrog skin. Many people may be curious: What? Can the skin of bullfrog be made into delicious food? The answer is yes. As long as there are no bad ingredients, today Bian Xiao will share a Sichuan dish made of bullfrog skin.
We all know that in Sichuan cuisine, the boiled series pays more attention to the six elements of hemp, spicy, hot, salty, fresh and tender. In addition to the above six characteristics, the boiled bullfrog skin made today needs to achieve the taste, which highlights the heavy taste of bullfrog and is especially suitable for cooking. The fragrance of boiled vegetables is mainly reflected in the pepper at the intersection, and the choice of pepper and pepper is very important. Traditionally, dried peppers are usually used, but now they are basically cooked with bullets or peppers. It is suggested to choose red pepper as the choice of pepper. Red pepper has a strong hemp taste. Only by combining these two ingredients can the fragrance of boiled series be reflected. Let's start making.
Boil the oil in the pot and turn to medium heat. I suggest putting more oil in the pot. When the oil temperature is 30% hot, put the dried pepper and pepper into the oil and push it quickly. After the color of peppers is fried, they will also become very brittle. At this time, the oil out of the pot will be used to fry the bottom dish in the next step to highlight the spicy taste. Pepper particles in dried peppers are especially fragrant when cooking, even more fragrant than sesame oil, so we suggest choosing this kind of pepper when choosing peppers. We chop the dried peppers and peppers on the chopping board, but not too much, which will affect the unique flavor of the whole product. When it comes to Sichuan cuisine, bean paste is definitely indispensable. Bean paste is chopped. This step is to increase its color and fragrance.
After completing this step, we began to deal with the bullfrog skin. Wash the bullfrog skin first, then add onion, ginger, cooking wine and pepper noodles, and mix and marinate for about 10 to 15 minutes. The purpose of this step is to remove the fishy smell. In the process of waiting for pickling, we can prepare a few pieces of garlic seedlings, wash celery, slice it, wash phoenix tail, slice it, put it in a bowl, and finally put all the vegetables on it.
Stir-fry until it is broken, and then put it in the bottom of the bowl, so as to keep the dishes in the bottom of the bowl crisp and cold. Then you can heat the oil in the pot again with medium heat until the oil is 30% hot, and then add the bean paste, minced garlic, Jiang Mo and chopped green onion. After the color is fried, the bullfrog skin can be fried together. After about 10 minutes, fresh soup can be added. Add some cooking wine and monosodium glutamate, cover the pot and cook for seven to eight minutes. When the bullfrog skin tastes soft and waxy, pour in some water starch to thicken it, and the last step is completed. At this time, we can bring the pot and put it on the plate.