Chinese Food
Spicy bullfrog in dry pot
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Compared with the dry pot and the soup pot, the dry pot soup is less and thicker, which makes it more delicious. Therefore, the taste of the dry pot is basically delicious and spicy. For the first time, I made bullfrogs at home. I can't choose a dry pot.
Cooking ingredients
Cooking Steps
Step1:Main materials are read
Step2:Wash bullfrogs, remove viscera, skin, toes, cut into pieces and put them into a bowl. Mix with a little salt and pepper and marinate for 15 minutes
Step3:Peel potatoes and lettuce and cut them into strips. Peel garlic and pat them. Slice ginger. Shred green onion and set aside
Step4:Put enough oil in the hot pot. Heat to 60% and fry the chips in a low heat, then fish out for use
Step5:Then pat the pickled bullfrogs with some raw meal, fry them in the oil pan until they are slightly yellow, and take them out for use
Step6:Leave a little oil in the pan. Add onion, ginger, dried chilli, prickly ash and garlic, and then add a tablespoon of ajangpo (Laoganma) spicy sauce to stir fry
Step7:Add lettuce and potato chips and stir fry slightly
Step8:Add some cooking wine, soy sauce and sugar to taste. Put in the fried bullfrog. Stir quickly and evenly
Step9:Stir well and dish. If you have a dry pot, put it into the dry pot. Sprinkle with shredded onion at last.
Cooking tips:1. It's better to put the dry pot into the dry pot at home and heat it up for eating; 2. Compared with hot pot and soup, it's more delicious. The proportion of seasoning is good according to personal preference; 3. Spicy sauce can be selected according to personal taste. Grandma a Xiang or grandma Lao can do it. There are skills in making delicious dishes.
