Chengdu cuisine is famous all over the world. I come from Chengdu. I'm a gourmet at best and delicious at worst. Today, I'd like to share with you a dish I like very much: the practice of griddle bullfrog. Many people think the food in Chengdu is "spicy". In fact, the diversity of tastes is the essence of Sichuan cuisine. A Sichuan dish is mostly a compound taste, and the taste can be spicy first and then sweet.

To do it well, the ingredients must be fresh and complete. First of all, you have to buy a freshly killed bullfrog in the vegetable market and turn around and catch it. After washing, chop it into large pieces and marinate it with cooking wine, pepper, ginger and salt for ten minutes. The first function is to deodorize, and the second is to deodorize. If the curing time is too long, the water in the bullfrog meat will be lost, and the meat will be old and tough after serving.

Ingredients: cooking wine, chicken essence, salt, vinegar, ginger slices, garlic cloves, Pixian watercress, lobster sauce, broken crystal sugar, fermented grains, fennel, star anise, cinnamon, hawthorn, clove, pepper granules, dried peppers, onions, onions and white sesame seeds;

Side dishes: celery, green garlic, cucumber strips, lettuce strips, lotus root slices, glutinous rice flour, etc. Are added according to their own preferences;

Features: the bullfrog meat is tender and juicy, with high protein and low fat (beautiful women are not afraid of gaining weight ~), and the finished dish is bright red in color and spicy and sweet in taste;

Practice: put an appropriate amount of oil in the pot, stir-fry with broken rock sugar when it is cooked to 5 or 6 degrees, then add Pixian watercress, fermented soybean, pepper, dried pepper, ginger slices and garlic cloves and stir-fry for 3-5 minutes, then add fermented grains, salt, chicken essence, cooking wine and spices, stir-fry until the oil turns red and bright, and then turn on high fire.

Tips: 1. The purpose of adding mash is to improve the taste and aroma, remove the bitterness and astringency in spices, and make the finished dish sweet;

2. Add onion, celery and garlic seedlings to enhance fragrance, and crude fiber food is very good for the body;

3. According to personal taste, proper amount of vinegar or sour radish can be added in the cooking process to enrich the taste level;

4. The dosage of spices should not be too large, or it will be bad for your health just like eating Chinese medicine ~ ~ ~

5. finish the things in the dry pot first, then add boiled vegetables to eat. Super cool. Highly recommended-bullfrog skin is also delicious ~ ~