How to make bullfrog stewed fish head:

1. Prepare all the ingredients first, and deal with the internal organs and skin of the frogs in advance; the fish head can be used to choose the head of the flower flower lotus fish head or fathead chub fish head.

2. Clean the frog with a knife and chop it into large pieces

3. Rinse it under water, add salt and wipe it well, then put it in a bowl up and down

Talking about it: don't look down on this action, it will make the frog meat become more tender oh

4. Cut the fish head in half from the center, chop it into suitable pieces and put it under running water to clean up the blood stains

5.

5. Leave a small amount of water with wine, salt, ginger, scallion to fishy

6. Garlic, ginger cut into rice; pickled ginger, pickled pepper chopped; scallions cut into small sections

7. Pour the oil in the pot to heat, under the hot pot base frying

8. Under the ginger rice, garlic rice, pickled peppers, pickled ginger, chili powder, soybean paste stir-fried stir-fried out of the red oil

9. Fish head fish head fish out of fishy

9. Dropped scallion, ginger, sprinkle the right amount of pepper

Ranting: pepper can increase the aroma

10. Stir-frying auxiliary materials to add the right amount of water, low-fire slow burn, add the leaves, star anise, cinnamon simmering flavor, and then add sugar, salt seasoning

11. To be the soup boils and simmering flavor, the next head of the fish slow simmering hanging soup, to be the head of the fish cooks under the American frog cook and then poured into a bowl

12. p>12. Pour oil in the pot to heat, under the green pepper stirred out of the flavor, and then poured on the frog fish head, sprinkled with green onion can be eaten

Ranting: green pepper to enhance the aroma effect is very good

13. well out of the pot, a pot of spicy and freshly flavored frog fish head on the good