Chinese Food
Fat intestine fish
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It's spicy and delicious. It's a classic Sichuan food. This time, I specially added bullfrogs. In this way, fish, intestines and frogs come together for three parts of the world. The taste is incomparable.
Cooking ingredients
Cooking Steps
Step1:Wash the ingredients, especially the large intestine, several time
Step2:Separate the fish and fish bones, cut the fish bones and slice the fish flesh. Set aside
Step3:Prepare soy sauce, starch, cooking wine, onion, ginger and garlic. Put them on fish and bullfrog
Step4:Marinate for about 20 minutes
Step5:Lettuce peeled
Step6:Make a piece thinner than your face. Spare
Step7:Prepare brine. Brine large intestine for one hour
Step8:Well marinated large intestine
Step9:Large intestine cut off for standby
Step10:Prepare the first tier seasoning - onion, garlic, ginger, green and red pepper
Step11:Prepare the second tier seasoning - two spoons of Douban sauce, one spoonful of soybean sauce, one spoonful of chopped pepper sauce, three pieces of pickled peppers, half piece of fermented bean curd, and a little Douchi (here it's replaced by Laoganma)
Step12:Put oil in hot pot. Put it into the first tier and the second tier respectively for seasoning
Step13:Stir fry the oil
Step14:Add some water and bring to a boil. Put in the fish head, bones and large intestin
Step15:Boil the fish head and bones, then put in the bullfrog, fish meat and lettuce slices
Step16:Cook over high heat for a few minutes. When the bullfrog meat is done, it can be served
Step17:Sprinkle with scallion and you can eat it.
Cooking tips:1. The large intestine must be washed carefully. Add salt, cooking wine, ginger and onion to wash it several times; 2. Bean paste, soybean paste, chopped pepper paste, pickled peppers and fermented bean curd must not be less. Otherwise, the taste of fish will not be rich; there are skills in making delicious dishes.
