Seasoning: refined oil100g, ginger 5g, garlic 5g, onion 5g, dried chili 5g, pepper 3g, rock sugar 3g, Pixian watercress100g, monosodium glutamate10g, chicken essence 20g, cooking wine 20g, pepper 5g, pepper 5g.
1) The bullfrog slaughtered its head, cut it into 4 cm square pieces, and fished it out in a soup pot.
(2) Peel the green bamboo shoots, water bamboo and white radish, change them into small pieces, wash them and put them into a hot pot basin for later use.
(3) Ginger is cut into nail slices, and onion is cut into a "horse ear" shape.
Materials bullfrog, bean curd stick, lotus root, green onion and coriander (can be matched according to your own preferences) Hot pot bottom material: a packet of cooking oil, cooking wine, garlic and a handful of ginger slices.
method of work
1. Wash and cut all the raw materials, and marinate the bullfrog with cooking wine first.
2. After the pot is hot, add a proper amount of cooking oil.
3. Add hot pot bottom material after heating.
4. Stir-fry on low heat until the bottom material of hot pot melts and boils.
5. Take another pot and pour 4 into it.
6. Add ginger slices, garlic, green onions and appropriate amount of boiling water, and boil over low heat.
7. Add lotus root, bullfrog and coriander in turn.
8. After the pot is boiled, the bullfrog is cooked thoroughly and the yuba is added.
9. After a while, sprinkle with coriander and start the pot.
Raw materials: 800g of bullfrog leg meat, 300g of pig fat lean meat with skin, 5 pig brain flowers, 500g of wax gourd, beef tripe, scallop, pickled vegetables, onion and green garlic seedlings100g, lard150g, monosodium glutamate 3g, refined salt, dried tangerine peel and crystal sugar/kloc-0.
Dishes: ginger juice, vinegar, soy sauce, sesame oil and coriander powder. Can be prepared according to individual tastes, each from a dish.
Production step
edit
1.Wash the leg meat of bullfrog, cut it into 2 pieces, and drain the water; Put the pig fat and lean meat into the boiling water pot, drain the blood, cook for a few minutes, remove and cut into large and thin pieces; Tear off the skin and blood vessels of the pig brain flower, soak it in water, wash and drain; Wash beef tripe, tear slices and cut into pieces; Peel and pulp wax gourd, and cut into pieces with a thickness of 0.5 cm; Wash scallops, put them in a small bowl, add a little boiling water, steam them in a cage for 10 minutes, take them out, cool them and shred them by hand; Wash the pickled vegetables and cut them into strips. Wash the shallots and garlic sprouts and pat them to pieces. The above ingredients are put in plates and surrounded by hot pot.
2. Put the wok on fire, add lard to heat it to 50%, add dried tangerine peel, ginger slices and pepper to fry it slightly, add rock sugar, cooking wine, refined salt and fresh soup to boil, skim off the floating foam, sprinkle pepper and monosodium glutamate, pour it into the lit hot pot, add bullfrog leg meat and other ingredients to cook it, and dip it in the sauce to eat.