1. Introduction of Frog Hot Pot

This hot pot originally originated from the countryside in the plain of western Sichuan, with a strong pastoral flavor. At present, frogs used in this kind of hot pot are usually raised artificially. It takes frog as the main material, with a variety of meat and vegetable accessories, which is quite distinctive. It is delicious, fresh and tender, rich in nutrition, suitable for all seasons, and has the effects of clearing away heat and toxic substances, benefiting moisture and eliminating edema, which is more beneficial for people with kidney deficiency and edema or physical deficiency and edema.

second, the ingredients of the hot pot frog: (5 people)

1111g of the frog, 211g of pig fat and lean meat with skin, 5g of pig brain flower, 151g of buffalo hairy belly, 111g of cow's throat, 511g of wax gourd, 111g of scallop, pickled vegetables, scallion and green garlic seedlings, and 51g of cold dishes.

seasoning: 151g lard, 3g monosodium glutamate, 11g refined salt, 11g dried tangerine peel and crystal sugar, 25g ginger slices, 2g pepper, 25g cooking wine, 5g pepper and 2111g soup.

Third, the practice of frog hot pot

1. Slaughter frog, behead, peel, eviscerate, wash, chop into four pieces (connected with limbs respectively), and drain. Pig fat and lean meat are put into a boiling water pot to remove blood, boiled for a few minutes, removed and cut into large and thin pieces. Tear off the skin membrane, blood vessels, etc. of the pig brain flower, wash it with blisters, remove it and drain it. Wash buffalo beef omasum, tear and cut into pieces. Clean the cow's throat and cut it into 6 cm long strips. Scrape the melon to remove the pulp and cut it into 1.5 cm thick pieces. Wash scallops, put them in a small bowl, add a little boiling water, steam them in a cage for 11 minutes, take them out, cool them and shred them by hand. Wash the soaked vegetables and cut them into strips. Wash the winter vegetables and take the big leaves. Wash onion and green garlic seedlings, pat them to pieces, and cut them into sections. The above ingredients are put in plates and placed around the hot pot.

2. Clean the wok and put it on the fire. Add lard and heat it to 51%. Add dried tangerine peel, ginger slices and pepper and fry them for a while. Add rock sugar, cooking wine, salt and soup to boil, remove the froth, add pepper and monosodium glutamate, scoop them into the hot pot, and serve for ignition. Boil the frog pieces first, and then scald the rest.

Note:

1. The flavored dishes are mixed with ginger juice, vinegar, soy sauce, sesame oil and a little coriander powder, and each dish is served.

2. In the process of eating, you can add soup, salt and oil to taste. Frogs should be slaughtered and cooked now, and they must be cooked. Raw frogs can't be eaten, and dead frogs can't be used. Dry Beth can be scalded with a small colander. Winter cold dishes should be soaked in water before the dust on them can be washed away.