Spicy and sweet -- dried bullfrog

Spicy and sweet -- dried bullfrog

Introduction:

"The steaming dry pot exudes the fragrance of Chinese prickly ash. The meat of bullfrog is fresh and tender, and the spicy taste can't hide the sweetness of the meat. Let's have a pot of bullfrogs and boil them slowly over a small fire. The whole person is getting warm. "

Production steps:

Step 1: wash the bullfrog and chop it into large pieces.

Step 2: add salt, cooking wine and water starch to the bullfrog and marinate for 20 minutes.

Step 3: ginger peeled and sliced, garlic peeled and patted, scallion, green pepper washed and cut into small circles.

Step 4: heat the pot with proper amount of oil, saute garlic, ginger and pepper, add the hot pot seasoning and Pixian bean paste in turn, and stir fry the red oil.

Step 5: pour in the bullfrog and stir fry it.

Step 6: add the mash.

Step 7: add a little sugar, soy sauce, seasoning.

Step 8: turn to low heat, cover and simmer for 5 minutes until the soup is less.

Step 9: transfer to a dry pan, add green and red pepper, white sesame, pour in a little sesame oil, light alcohol lamp, and eat while hot.

Materials required:

Bullfrog: 4

Chives: right amount

Ginger: right amount

Garlic: 1 head

Green pepper: right amount

Red pepper: right amount

Fresh Zanthoxylum: right amount

Mash: 50 ml

Cooking wine: a little

Starch: appropriate amount

White Sesame: right amount

Spicy hot pot seasoning: 1 teaspoon

Pixian bean paste: 1 teaspoon

Sugar: a little

Sesame oil: a little

June fresh soy sauce: 1 teaspoon

Precautions: 1. When marinating bullfrog, it is necessary to grasp and mix hard to make starch fully penetrate into the meat and make the meat more tender. 2. Bullfrog meat is tender, remember to turn too often will disperse.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: spicy