When making dry pot dishes, first cut the bullfrog into small pieces, marinate it with rice wine, add a little starch, and rub it with a little oil to easily separate the bullfrog pieces. Pour a wide amount of oil into the pot. When the oil temperature reaches a certain level, pour in the bullfrog pieces and fry them quickly. Try to separate the bullfrog pieces as much as possible. After about 10 seconds, pick them up to control the oil and replenish the water. When the oil temperature is high, fry them again. This way Could make the bullfrog a little crispier. Then there is a little oil left in the pot, add the ginger slices, garlic, and peppercorns and sauté until fragrant. Then pour in the bullfrog slices and stir-fry again. Then add the hot pot side dishes one after another. Stir-fry briefly and the dishes are ready. Drizzle some sesame seeds on top!

Raw materials: 1000g soaked sea pepper, 20g cinnamon, 10g galangal, 5g lilac, 5g white cardamom, 20g poria, 10g Amomum villosum, 5g Lithospermum, 10g star anise Gram, 2 monk fruit, 50g white sesame seeds, 100g carrots, 200g shallots, 50g coriander, 100g ginger slices, 100g garlic cloves, 200g bean paste, 100g spicy sauce, spicy sauce 100g, edible oil 10Kg. Method: Grind all spices into coarse particles. Put cooking oil in the pot and heat it to 50%. Pour all the above raw materials into the oil and soak them overnight. Fry all the raw materials until all the water is evaporated. Take out the sanding process and drain the remaining oil. Pot hot pot old oil. Heat the clean pot and pour cooking oil into it. When the temperature rises to 70% hot, add onions and onions and fry until fragrant. Then remove the fried residue and remove it. Add in sweet potato starch and garlic and fry until yellow. Remove it as well. Wait until the oil is warm. When it reaches 50% heat, add lard and butter and stir.

Then stir-fry the watercress in red oil to remove the raw smell, then add the soaked sea pepper and stir-fry over a slow fire until the oil turns bright red and the spicy aroma comes out. Add the black bean paste and rock sugar, and stir-fry over a slow fire until the hot pot base ingredients are stir-fried. When the sand and water vapor gradually dry and the spicy aroma is strong (about 1 and a half hours), quickly add the spices (stir in rice wine and glutinous rice wine in advance), green and red pepper, spicy sauce, hot pot ingredients, spicy hot pot ingredients, and use Stir well over low heat until the aroma overflows and is fully combined, turn off the heat and simmer for 48 hours before using. Although the yellow butter has a mellow taste, it is very easy to condense. Many customers like to drink and chat while eating dry pot. In this case, the yellow butter will become sticky after coagulation, giving people a bad taste (even if it is added in small amounts, it may feel a bit mushy) . The yellow butter flavor is very strong. Nowadays, people have a very high pursuit of the perfect taste of food. For example, when people eat bamboo shoots, they love the aroma of bamboo shoots, and when they eat chicken, they love the deliciousness of chicken breast. After adding yellow butter, it is easy to suppress the taste of food. In the Sichuan and Chongqing areas, in order to meet the local strong taste habit, many people add a little yellow butter seasoning when making dry pot ingredients to make the base taste richer.

Whether or not to add yellow butter to the stir-fry ingredients is best determined based on the regional taste. Yunnan Province's Three Fresh Lard Residue Cross-Bridge Rice Noodles are more traditional. I used to be curious and thought that the lard dregs were the crispy whistle we use to refine lard. Specifically, this is not the case. It is fried and soaked in small blisters of skin and meat that are then cooked as sun hats. When I came in, the taste was light, and the pot it was cooked in didn't have light soy sauce. It looked more like three fresh rice noodles. Oil residue noodles are called Crispy Sentinel Noodles in Guizhou Province. It is best to use unfed local pork Yongli Chaotou meat, which is where the pork neck meat is sandwiched close to the front. The meat here is crispier and more fragrant when fried, because at present, most of the meat is fried. Pigs in the city are fed with feed to grow up. Which location has more lymph nodes and cannot be used! Pork belly can be used instead. The method is very simple, just cut the meat into finger-sized pieces. Boil water in a pot, cook and wash the meat briefly, pick it up and drain the water, which is cleaner and hygienic, then fry the meat into oil until the lard residue is crispy, pick it up, and you can Add a little green onion and green onions, so that the oil is crispy and the lard residue is also very fragrant.