How to make bullfrog hot pot delicious, the practice of bullfrog hot pot

Ingredients: 200g of bullfrog, 5 grams of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili, two spoons of cooking wine, one spoonful of light soy sauce, 10 grams of water starch, appropriate amount of blending oil, appropriate amount of persimmon pepper, appropriate amount of sugar, appropriate amount of liquor.

1. First prepare 200 grams of bullfrogs.

2. Appropriate amount of green onion, ginger, garlic, green pepper and dried chili.

3. Put on the oil pan, add the green onion, ginger, garlic and dried chili and stir-fry.

4. Stir-fry the bullfrog, then stir-fry with cooking wine.

5. Add green peppers, light soy sauce and sugar and stir-fry.

6. Add an appropriate amount of water starch before cooking.

7. Add salt to taste, then add white wine and stir-fry, then add water starch and stir-fry.

8. Light the hot pot stove and prepare it to come out of the pot.

9. Serve at the end.

Ingredients: Bullfrog.

Yuba lotus root.

Green onions and coriander (you can match it according to your preference).

Hot pot base 1 pack.

Cooking oil cooking wine.

A handful of garlic.

Ginger slices to taste.

Preparation of hot pot bullfrog.

Wash and cut all the ingredients, and marinate the bullfrog in cooking wine first1

Once the pot is hot, add an appropriate amount of cooking oil2

Heat and add the hot pot base 3

Stir-fry over low heat until the hot pot base is melted and boiling4

Take another pot and pour 4 into 5

Add ginger slices, garlic, green onions and an appropriate amount of boiling water, boil over low heat for 6 and add lotus root, bullfrog and coriander 7 in turn

After the pot is boiled, the bullfrog boils thoroughly, and add the yuba 8

After a few moments, sprinkle with parsley and remove from the pan 9

Tips: We like sesame oil dishes when we eat hot pot, add some minced garlic and chicken essence, and it is perfect to eat this on a cold day!

The most fragrant way to make bullfrogs, 3 bowls of rice are not enough.

There are many ways to make bullfrog hot pot, and the following is a more homely way to make bullfrog hot pot:

Prepare ingredients: bullfrog + green and red pepper + ginger, shallot, garlic + pickled ginger + pickled pepper + hot pot base + coriander.

Prepare side dishes: 1 piece of bean skin + 2 large pieces of fried bean curd + 1 lettuce + 1 circle of winter melon, all cut into sections.

1. Wash the bullfrog and chop it into pieces, marinate: appropriate amount of salt + 1 spoon of light soy sauce + half a spoon of cooking wine + half a spoon of pepper + a little chicken powder + half a spoon of starch + a few pieces of ginger and shallots, stir well.

2. Boil the water in the pot, pour in all the side dishes in turn, blanch until eight mature, remove them, pour them into a bowl, and set aside. Then soak it in a small bowl of water + dried chili pepper (cut into small pieces) + peppercorns (it is not easy to paste when boiling oil), drain the water and set aside.

3. Heat the oil in the pot, add ginger, shallots, garlic + millet pepper + pickled pepper and stir-fry until fragrant, add 1 tablespoon of bean paste + 1 small packet of hot pot base, stir-fry until fragrant and stir-fry the red oil; Add water and boil for 6 minutes, remove the slag; Pour in all the side dishes first, blanch and remove into a bowl; Then pour in the marinated bullfrog and bring it to a boil over high heat.

4. Pour in the marinated bullfrog, bring to a boil over high heat, and add green and red pepper rings when it is almost ripe. Appropriate amount of salt + a little pepper + 1 spoon of fish sauce + a little chicken powder + half a spoon of pepper oil. Remove the cooked bullfrog and pour it into the side dish, sprinkle the onion and garlic on top of the bullfrog.

Heat the oil in the pot until it is 60% hot, add the dried chili peppers and peppercorns to fry the fragrance, sprinkle in a little green onion and garlic and turn off the heat immediately, all boil in the bullfrog onion and garlic and stir-fry until fragrant, and finally sprinkle in the coriander.

How to eat bullfrogs:

1. Sansho bullfrog.

2. Boiled bullfrogs.

3. Stir-fry the bullfrog.

4. Pickled pepper bullfrog.

5. Dry pot bullfrog.

6. Spicy bullfrog.

7. Sauce fried bullfrog.

1500 grams of bullfrog, 200 grams of green bamboo shoots, 200 grams of white callus, 200 grams of white radish.

Seasoning: 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 5 grams of dried chili peppers, 3 grams of Sichuan pepper, 3 grams of rock sugar, 100 grams of Pixian bean paste, 10 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 2500 grams of red soup.

1) Slaughter the internal organs of the bullfrog, cut it into 4 cm square pieces, and put it in a soup pot and scoop it up.

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

3) Cut the ginger into nail slices and the green onion into a "horse ear" shape.

Ingredients: bullfrog, bean curd, lotus root, green onion, coriander (you can match it according to your preference), hot pot base, a pack, cooking oil, cooking wine, garlic, a handful of ginger, appropriate amount.

Method 1All the ingredients are washed and cut, and the bullfrog is marinated in cooking wine first.

2.Once the pot is hot, add an appropriate amount of cooking oil.

3.Heat and add the hot pot base.

4.Stir-fry over low heat until the hot pot base is melted and boiling.

5.Take another pot and pour 4 in.

6.Add ginger, garlic, green onions and an appropriate amount of boiling water, and bring to a boil over low heat.

7.Add lotus root, bullfrog, and coriander in turn.

8.After the pot is boiled, the bullfrog is boiled thoroughly and the yuba is added.

9.After a few moments, sprinkle with parsley and remove from the pan.

Raw materials: 800 grams of bullfrog leg meat, 300 grams of pork fat and lean meat with skin, 5 pig brain flowers, 500 grams of winter melon, 100 grams of beef hairy tripe, dried scallops, pickled vegetables, green onions and green garlic seedlings, 150 grams of lard, 3 grams of monosodium glutamate, 10 grams of refined salt, tangerine peel and rock sugar, 35 grams of ginger, 2 grams of pepper, 25 grams of cooking wine, 5 grams of Sichuan pepper, 2000 grams of fresh soup.

Saucer: ginger ale, vinegar, soy sauce, sesame oil and minced coriander. It can be prepared according to the taste, each from one plate.

Steps: 1 Wash the bullfrog leg meat, cut it into 2 pieces, and drain the water; Put the fat and lean pork into a pot of boiling water, remove the blood, boil for a few minutes, remove and cut into large and thin slices; Tear off the skin membrane and blood vessels, soak it in water, wash and drain it; Wash the tripe, tear the slices and cut into pieces; Peel and seed the winter melon and cut into centimeter-thick slices; Wash the scallops, put them in a small bowl, add a little boiling water, steam them for lo minutes, take them out, tear them apart by hand after cooling; Wash the pickled vegetables and cut them into strips, wash the green onions and green garlic sprouts and cut them into sections. The above ingredients are served separately and surrounded around the hot pot.

2 Put the wok on the fire, put in the lard and burn until it is 50% hot, put in the tangerine peel, ginger slices and Sichuan pepper to fry it slightly, add rock sugar, cooking wine, refined salt and fresh soup to boil, skim off the foam, sprinkle in pepper and monosodium glutamate, pour it into the lit hot pot, add the bullfrog leg meat and other ingredients to blanch, dip in the sauce and eat.

Ingredients: 1 fish head, 5 bullfrogs, 5 chicken feet, 1 potato, 1 enoki mushroom, 1 shutter How to make it:

1. Cut the bullfrog into pieces and rinse it with water with a piece of fish head.

2. Cut off the tips of the toes from the chicken feet, blanch them in boiling water for a few minutes and remove them.

3. Put the hot pot base in the pot and boil until melted.

4. Add boiling water (water is also acceptable) and boil until completely boiling.

5. Put in chicken feet, fish heads, enoki mushrooms and other ingredients, and put the bullfrog while eating, and the meat will fall into the soup after cooking for a long time.

6. The water is boiled again, and when the ingredients are ripe, they can be eaten.

1. Wash and cut all the raw materials (broccoli, yuba, magnolia slices, etc.), slaughter the bullfrog and remove the internal organs, cut it into 4 cm square pieces, and marinate the bullfrog with salt, white wine and starch for 4 hours.

2. Prepare the hot pot base.

3. After the pot is heated, add an appropriate amount of cooking oil, add the hot pot base after the oil is hot, and fry over low heat until the hot pot base melts and boils.

4. Add ginger, garlic, green onion and an appropriate amount of water, and after the water boils, add the bullfrog.

5. After the bullfrog is cooked, add other ingredients, and finally sprinkle coriander when it comes out of the pot.

Ingredients: 6 bullfrogs, 3 cloves of garlic, 2 tablespoons of cooking wine, 20 Sichuan peppercorns, 3 slices of ginger, 10 grams of salt, 4 tablespoons of light soy sauce, 5 spicy millet, 3 small green peppers, 10 slices of perilla, 1 lettuce, 1 tablespoon of bean paste, 1 tablespoon of oyster sauce.

Steps: 1. Cut the bullfrog into pieces, wash it, add salt, and marinate in cooking wine for 10 minutes.

2. One spoonful of salt, two spoons of cooking wine.

3. Cut the ginger, garlic and millet spicy and set aside.

4. Cut the green peppers, perilla and lettuce slices for later use.

5. Pixian bean paste oyster sauce is ready.

6. Pour a lot of oil into the pot, put the bullfrog in the pot and fry it until it is set, and immediately remove it (put it slowly or it will stick to the pan), and it can be fried twice.

7. Fry for dozens of seconds and take it out.

8. Leave the bottom oil on low heat and add ginger, garlic and millet to stir-fry until fragrant.

9. Add a spoonful of Pixian bean paste, 20 peppercorns, 300ml of cold water, 4 spoons of light soy sauce, 1 spoon of oyster sauce, and bring to a boil.

10. After the water boils, add the bullfrog and cook for 3 minutes to taste.

11. Add the lettuce slices and green chili peppers, cover the pot and cook for 5 minutes.

12. Add the perilla and stir-fry, cover and simmer for one minute.

13. Out of the pot, ** boil and add your favorite vegetables.

1. Ingredients: appropriate amount of bullfrog, appropriate amount of lotus root, appropriate amount of bean curd, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of hot pot base, appropriate amount of edible oil, appropriate amount of cooking wine, appropriate amount of garlic, appropriate amount of ginger slices.

2. Wash and cut all the raw materials, and marinate the bullfrog with cooking wine.

3. After the pot is heated, add an appropriate amount of cooking oil.

4. After heating, add the hot pot base.

5. Stir-fry over low heat until the hot pot base melts and boils.

6. Take another pot and pour in the melted hot pot base.

7. Put in the ginger slices, garlic, green onions and an appropriate amount of boiling water, and bring to a boil over low heat.

8. Put in lotus root, bullfrog and coriander in turn.

9. After the pot is boiled, the bullfrog is boiled thoroughly and the yuba is added.

10. After a while, sprinkle with coriander and remove from the pot.