Ingredients?

Bullfrog

Pick peppers and ginger

Pick peppers

Salt sugar chicken essence

Light soy cooking wine

Pepper

Water starch

Onion and garlic

Spice red oil

How to make pickled bullfrog?

Clean the bullfrog, chop it into small pieces, rinse it repeatedly with running water, add salt, cooking wine and cornstarch, mix well and marinate, mince the pickled pepper and soak the ginger Cut the scallions into small pieces, and chop the green onion into small pieces.

Put oil in the pot and heat it until it is 70% hot. Add the bullfrog grease, then remove and drain.

Leave the bottom oil in the pot and add in Stir-fry the pickled ginger and pepper until fragrant, then add the bullet pickled pepper and an appropriate amount of pepper water and stir-fry until fragrant. Add the garlic cloves and minced green onion, stir-fry evenly, and mix in an appropriate amount of fresh soup.

Add in light soy sauce, Bring salt, sugar, chicken essence, pepper, and spiced red oil to a boil. Add the bullfrog and cook until cooked. Thicken with water starch and put it into a basin.

Spice red oil: Cut the dried chilies into sections and add a small amount of rapeseed oil. After the kang is ready, grind the chili noodles into slightly thicker ones. Heat the rapeseed oil in the pot at 70% heat. Add in the ginger slices and green onion segments and fry until golden brown. Remove and remove. Pour the hot oil into a basin and add comfrey to fry until the color comes out. , spices: kaempferol, star anise, cinnamon, bay leaf, grass fruit (beaten), these five are necessary, the other spices can be added by yourself, put the spices into hot frying, wait until the oil temperature drops to 50% to 60% heat, Add one-third of the chili noodles and mix well, then reduce the heat to 40-50%. Add one-third of the chili noodles, reduce the heat to 30-40% and finish. If you cannot control the oil temperature, divide the chili noodles into seven parts. Eight parts, add it every once in a while. After the red oil is done, cover it and let it sit for 24 hours before use. The red oil made by this method is suitable for meat dishes

Introducing another method for seasoning vegetarian cold dishes Red oil: The previous steps are the same. Heat rapeseed oil, add ginger, green onion segments, green peppers, onions, garlic cloves, celery stalks, and coriander and fry. When the oil turns yellow, remove the residue and add the spices (grass fruits, Star anise, cinnamon, white cardamom, kaempferol, bay leaves) in a pan and fry until fragrant, then pour into a basin with chili powder and comfrey, mix well, and let stand for 24 hours

Tips

You can also blanch lettuce as the base for this dish. Since bullfrogs are not easy to absorb, salt should be added when marinating. Finally, thicken the soup before serving. This is mainly to make the soup richer and easier to hang on. Frog meat also serves the purpose of flavoring