Chinese Food
Spicy and delicious dry pot bullfrog
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It's a classic of Sichuan cuisine. The dried bullfrog must be one of them. You can make it better at home than the restaurant. Fresh and tender bullfrog meat. It's the best way to make a big pot with pepper, pepper and various ingredients. According to Baidu, bullfrog can promote the vitality, energy, yin and Yang of human body. It has the effect of nourishing heart, mind, spirit and Qi. Next, let me introduce the practice of the dried bullfrog in detail. Let's move quickly.
Cooking ingredients
Cooking Steps
Step1:1. Prepare the ingredients. Blanch the lotus root for use.
Step2:2. Peel and wash the fresh bullfrog. A bullfrog can chop about 78 pieces. Add salt, cooking wine and white pepper. Mix well. Let stand for 1 hour.
Step3:3. Dry the bullfrog with kitchen paper towel. Wrap the bullfrog with dry starch for standby.
Step4:4. Pour salad oil into the pot. More. Heat the oil. Put in the bullfrog. Fry until it's yellowish. Drain the oil.
Step5:5. Leave 1 tbsp of oil in the wok. Heat over medium heat until it is 50% hot. Put in dried pepper and prickly ash. Stir for a while, then put in garlic cloves and ginger pieces and stir them to give the fragrance.
Step6:6. Add lettuce, Hangzhou pepper and millet pepper. Stir fry the boiled lotus root slices and fried bullfrog
Step7:7. Add 1 tablespoon Pixian bean paste, a little raw soy sauce, a little sugar and stir fry for a few times. Do not cover the pot all the way.
Step8:8. Sprinkle some cilantro. OK. A pot of dry bullfrogs with super rice will do. Soon.
Step9:9. Get out of the pot. Eat it quickly. It's not delicious when it's cold.
Cooking tips:There are skills in making delicious dishes.
