The following is the production process:
Raw materials:
Two silver carp (about 100g), frog 200g, jujube 100g, lotus seed 40g, bean sprout 170g, day lily 70g, tender Shanghai blue 170g and clean bamboo shoots 300g.
Method:
1, red dates are washed and soaked until soft; Wash lotus seeds, soak them soft, and remove the inner bud core; Steam red dates and lotus seeds in a cage until they are soft.
2. Cut the fish head into 4 pieces, wash it with the frog and put it on a plate; Wash kelp, change knives and set plates; Wash and plate bean sprouts; Peel the green bamboo shoots, change the knife into strips and plate them; Peel potatoes, cut into thick slices, rinse with clear water, and plate; The day lily is pedicled, washed and put on a plate; Remove stems and leaves from Shanghai, wash and plate.
3. Put a large casserole in the center of the hot pot table, add Sichuan salt, scallion, tomato slices, broth, ginger slices, red dates, lotus seeds and chicken essence, ignite and boil, and serve with garlic oil dish and prepared raw materials.
Tenderness is a highlight of the fish head of the beautiful frog, because according to the chef, this frog is not particularly big, so the meat of the frog will feel tender, and all parts of the big bullfrog will look big. I haven't tried many of them, and I don't want to try after reading them. Moreover, after being made small, the taste of the whole pot bottom will be more delicious. Take a bite in your mouth, you will feel that frog meat is a bit like tender bamboo shoots, but the meat is delicious. Fresh because Chengdu Shangshan Mei Jia frog fish head hotpot is cooked with fresh frog and fresh silver carp head. And it's tender and delicious, spicy and delicious, and has a unique taste. The point is that frogs are so delicious that they are numb. Hot and cold, fresh and delicious. Learn authentic Sichuan frog fish head technology,