Bullfrog 1500 grams, 200 grams of green bamboo shoots, 200 grams of wild rice, 200 grams of white radish.

Seasoning: 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 5 grams of dried chili peppers, 3 grams of peppercorns, 3 grams of rock sugar, Pixian 100 grams of bean curd, 10 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper and 2500 grams of red soup.

1) bullfrog slaughtered to remove the head of the viscera, chopped into 4 cm square block, into the soup pot blanch.

(2) bamboo shoots, wild rice, white radish peeled, changed into small pieces of cleaned into the hot pot pot to be used.

(3) ginger cut into nail slices, green onion cut into "horse ear" shape.

Materials: Bullfrogs, tofu, lotus root, scallions, cilantro (according to their own preferences), hot pot base, cooking oil, cooking wine, garlic, ginger, moderate

Practice

1. Wash and cut up all the ingredients, and marinate the bullfrogs in the cooking wine

2. Heat the pot and add the cooking oil

3. Add the hot pot base and heat it up

4. Stir-fry over low heat until the hot pot base melts and boils

5. Take another pot and pour 4 into it

6. Add ginger, garlic, green onion and boiling water, and bring to a boil over low heat

7. Add lotus root, bullfrogs, and cilantro in order

8. When the pot boils, and the bullfrogs are cooked through, put in the bamboo skewers

9. After a few moments, sprinkle with the cilantro and start the pot.

Raw materials: 800 grams of bullfrog legs, 300 grams of skinned pork fat and lean meat, 5 pig brain flower, 500 grams of winter melon, 100 grams of beef tripe, dried scallops, pickled mustard greens, green onions and green garlic seedlings, 150 grams of lard, 3 grams of monosodium glutamate (MSG), 10 grams of refined salt, peel and rock sugar, 35 grams of ginger, 2 grams of pepper, 25 grams of cooking wine, 5 grams of peppercorns, 2000 grams of fresh soup.

Dish: ginger juice, vinegar, soy sauce, sesame oil and coriander. Can be prepared according to individual taste, each from a dish.

Making steps?

1. bullfrog legs clean, cut into 2 pieces, drain; pork fat and lean meat into a pot of boiling water, blanch the blood, cook for a few minutes, fish out and cut into large, thin slices;

pig brain flower tear off the skin membrane and blood vessels, etc., soak in water, rinse and drain;

beef tripe washed, torn into slices, then cut into pieces; winter melon peeled and seeded pith, cut into 0.5-centimeter-thick slices;

dried scallops washed and placed in the water, and then cut into pieces;

dried scallops washed, and cut into pieces;

dried scallops washed and placed in the water, and then cut into pieces. p>Dried scallops washed, put into a small bowl, add a little boiling water, on the cage steamed lO minutes, remove, cooled down and then torn by hand;

pickle washed and cut into strips, green onions and green garlic scallions washed and patted and cut into segments. The above ingredients are served on separate plates and surrounded by the hot pot.

2. frying pan on the fire, into the lard burned to 50 percent hot, into the peel, ginger and pepper slightly fried, add rock sugar, cooking wine, salt and fresh soup to boil, skimmed off the froth, sprinkled with pepper and monosodium glutamate, poured into the lit hot pot, add the bullfrog legs and other ingredients can be scalded, dipped in sauce for consumption.