The wonderful thing about the gluttonous frog is the homemade glutinous frog material, which is stir-fried with long pickled peppers, round pickled peppers, chopped peppers, fresh pepper sauce and other sauces plus pickled ginger. It is made with a mixture of fresh and spicy flavors and is slightly spicy. The bullfrog is moistened by this sauce and becomes spicy and fragrant, which is particularly delicious.

Operation process

Step 1: Material preparation and initial processing

1. Cut all main ingredients, ingredients, and small ingredients according to the requirements on the table Good to use.

2. Pickling of bullfrogs: Rinse the chopped bullfrog several times with water, squeeze out the water and put it into a basin. Add a little salt to the basin in sequence...a little pepper to remove the flavor. fishy...a little beer to remove the fishy smell...a little baking soda to increase fluffiness...a little oyster sauce to enhance freshness...a little light soy sauce to enhance freshness...a little cornstarch to lock in moisture).

3. Add appropriate amount of water and a little salt to the pot to blanch the cut loofah or lettuce, then place it on the bottom of the bowl and set aside.

Step 2: Cooking

1. Deep-fry the bullfrogs: Turn on the heat and add an appropriate amount of oil to the pot. When it is 50% hot, add the marinated bullfrogs. Quickly slide the bullfrog out and set aside.

2. Heat up the pot, add an appropriate amount of salad oil, and add the small ingredients (ginger... garlic... millet pepper... pickled pepper), stir-fry until fragrant, then add the sauce. Slowly stir-fry the ingredients over low heat until the aroma and red oil are released, then add a little beer, add a little stock or water, and bring to a boil over high heat. Cook the ingredients until the flavors are released, then break out the residue, then add the smooth bullfrog and a few red bell peppers.

3. Seasoning: Add (a little salt...a little chicken essence...a little MSG...a little oil...a little light soy sauce...a little dark soy sauce to color) to the pot, and sprinkle coriander.

4. Take out of the pot and put on a plate: cook until the flavor is absorbed. When the soup is thicker, thicken the soup and add fragrant sesame oil. Take it out of the pot and put it into a dry pot.

Notes

1: Bullfrogs must be fresh.

Two: When frying the bullfrog, the temperature of the bottom oil can make the bullfrog slide apart.

Three: Be sure to add beer. Beer can remove the fishy smell and increase flavor, and can also make the bullfrog taste more tender.

Four: Remove the residue so that the finished dish will look better.