Bullfrog hot pot

Bullfrog hot pot method:

Ingredients for bullfrog hotpot

Bullfrog 1500 grams, bamboo shoots 200 grams, water bamboo 200 grams, white radish 200 grams. Seasoning: 100g refined oil, 5g ginger, 5g garlic, 5g scallion, 5g dry pepper, 3G prickly ash, 3G rock sugar, 100g Pixian Douban, 10g monosodium glutamate, 20g chicken essence, 20g cooking wine, 5g pepper, 2500g red soup.

Steps for making bullfrog hot pot:

1. Kill the bullfrog, remove the viscera of its head, and temporarily form it into 4cm square pieces. Blanch it in a soup pot and pick it up.

2. Peel the green shoots, water bamboo shoots and white radish, wash them in small pieces and put them into a hot pot for later use.

3. Cut ginger into nail pieces and green onion into "horse ear" shape.

4. Put the frying pan on the stove, heat the oil, add the bean paste, ginger, green onion, Chinese prickly ash, dry pepper, stir fry until fragrant and red, put the bullfrog meat, whole garlic, rock sugar, fried crisp, mixed with red soup, add monosodium glutamate, chicken essence, pepper, cooking wine, bring to a boil, stir out all the foam, pour into the hot pot basin with green shoots, water bamboo shoots and white radish, and then go on the stage.

Bullfrog hot pot

1) The bullfrog was slaughtered and the viscera of its head was removed. It was cut into 4cm square pieces and put into a soup pot to pick up. (2) Peel the bamboo shoots, water bamboo shoots and white radish, wash them in small pieces and put them into a hot pot. (3) Ginger is cut into nail pieces, and green onion is cut into "horse ear" shape. (4) Put the frying pan on the stove, heat the oil, add bean paste, ginger, green onion, Chinese prickly ash, dry pepper, stir fry until fragrant and red, put beef and frog meat, whole garlic, rock sugar, fried crisp, mixed with red soup, add monosodium glutamate, chicken essence, pepper, cooking wine, bring to a boil, stir out all the foam, pour into the hot pot basin filled with bamboo shoots, water bamboo, white radish, and then on the stage.

Hot pot: bullfrog hot pot

Bullfrog hot pot flavor type: spicy. Features: spicy and delicious, smooth and tender frog meat. Ingredients: 1500 grams bullfrog, 200 grams green shoots, 200 grams water bamboo, 200 grams white radish. Seasoning: 100g refined oil, 5g ginger, 5g garlic, 5g scallion, 5g dry pepper, 3G prickly ash, 3G rock sugar, 100g Pixian Douban, 10g monosodium glutamate, 20g chicken essence, 20g cooking wine, 5g pepper, 2500g red soup.

Longitude: 104.06573486

Latitude: 30.65946198