Chuanxiang Dry Pot Bullfrog

Chuanxiang Dry Pot Bullfrog

by Mi degree

4.9 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

3

This dish is difficult to make. It's also error prone. It is easy to cause unstable dishes. I will teach you super super detailed methods. The recipe and ingredients of this dish can also be used to make spicy crab.

Ingredients

Chuanxiang Dry Pot Bullfrog

1. Three bullfrogs.

Chuanxiang Dry Pot Bullfrog recipe

2. Peel the skin and guts, and behead the head.

Chuanxiang Dry Pot Bullfrog recipe

3. Do not wash the chop

Chuanxiang Dry Pot Bullfrog recipe

4. Three-finger salt, grab it in the bullfrog.

Chuanxiang Dry Pot Bullfrog recipe

5. Three fingers and a pinch of starch. Catch evenly in the bullfrog

Chuanxiang Dry Pot Bullfrog recipe

6. Put four or five pieces of garlic in the bullfrog. I'll fry it in a frying pan with the bullfrog

Chuanxiang Dry Pot Bullfrog recipe

7. Prepare spices. 9 pieces of white kou, 4 pieces of fragrant sand, 1 piece of star anise, a small handful of Chinese pepper, 2 pieces of Sannai, and two fingernails the size of cinnamon. Two small pieces of Angelica dahurica are also the size of a fingernail.

Chuanxiang Dry Pot Bullfrog recipe

8. Start the pan and heat the oil to a temperature of about 180 degrees.

Chuanxiang Dry Pot Bullfrog recipe

9. Pour the bullfrog and garlic into the pot at the same time. Pick up in three to four seconds after the oil burst. Set aside to control oil.

Chuanxiang Dry Pot Bullfrog recipe

10. Inside the wok. Half-fry spoon oil. The oil temperature rises slightly. Add spices and sauté until fragrant. Small fire throughout.

Chuanxiang Dry Pot Bullfrog recipe

11. Followed by the next scoop of dried chili segments. Stir fragrant.

Chuanxiang Dry Pot Bullfrog recipe

12. Bottom two feet, red oil Pixian bean paste. Fried red oil.

Chuanxiang Dry Pot Bullfrog recipe

13. Fry a spoon of water in the pot. Then drop the bullfrog.

Chuanxiang Dry Pot Bullfrog recipe

14. Another fried spoon of Hangjiao section

Chuanxiang Dry Pot Bullfrog recipe

15. Unloading. One spoonful of monosodium glutamate, one spoonful of chicken bouillon, one spoonful of Meijixian, one spoonful of steamed fish soy sauce, one spoonful is equivalent to five grams of salt.

Chuanxiang Dry Pot Bullfrog recipe

16. One tablespoon of Zhuwei spicy incense pot. One tablespoon = 8 grams of water.

Chuanxiang Dry Pot Bullfrog recipe

17. Add some classic red oil. You can collect the juice and get it out of the pot.

Chuanxiang Dry Pot Bullfrog recipe

18. Don't collect the juice too much, or it will affect the taste. . Don't be too anxious to get out of the pot. Bullfrogs may be unfamiliar. It is recommended to collect the juice over a low fire.

Chuanxiang Dry Pot Bullfrog recipe

Tips:

It is best to kill bullfrogs and make them now. Bullfrogs should not be frozen, or the meat is too woody.

Comments

    Ken Fletcher

    1 year ago

    I'm sorry but the English is largely meaningless.

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