Chuanxiang Dry Pot Bullfrog
1.
Three bullfrogs.
2.
Peel the skin and guts, and behead the head.
3.
Do not wash the chop
4.
Three-finger salt, grab it in the bullfrog.
5.
Three fingers and a pinch of starch. Catch evenly in the bullfrog
6.
Put four or five pieces of garlic in the bullfrog. I'll fry it in a frying pan with the bullfrog
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.
8.
Start the pan and heat the oil to a temperature of about 180 degrees.
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.
10.
Inside the wok. Half-fry spoon oil. The oil temperature rises slightly. Add spices and sauté until fragrant. Small fire throughout.
11.
Followed by the next scoop of dried chili segments. Stir fragrant.
12.
Bottom two feet, red oil Pixian bean paste. Fried red oil.
13.
Fry a spoon of water in the pot. Then drop the bullfrog.
14.
Another fried spoon of Hangjiao section
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.
16.
One tablespoon of Zhuwei spicy incense pot. One tablespoon = 8 grams of water.
17.
Add some classic red oil. You can collect the juice and get it out of the pot.
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.
Tips:
It is best to kill bullfrogs and make them now. Bullfrogs should not be frozen, or the meat is too woody.
Ken Fletcher
3 years ago