Frog Fresh Pot
by I am crazy grass
Favorite
Difficulty
Normal
Time
1h
Serving
2
Spicy and delicious, rich in taste. "
1. Peel potatoes, cut hob pieces, put them in an electric pressure cooker, and add enough water;
2. Wash the taro, cook for about five minutes and remove;
3. Peel, cut into lumps, put in an electric pressure cooker and press for five minutes.
4. Remove the leaves of celery, cut into sections, and pour water in boiling water with oil.
5. Scoop the celery into another pot;
6. Add potatoes and taro.
7. The bullfrog is skinned, viscera, and the head cut off;
8. Cut into pieces
9. Put green onion, ginger, pepper, salt, cooking wine, mix well, and marinate.
10. Peel off the black skin of the squid, draw a knife, and cut into pieces;
11. The colorful shellfish is soaked in oil and salt to spit sand, and the shell is washed;
12. Put scallions, ginger, and cooking wine in boiling water.
13. Pour in squid and colorful shellfish water;
14. Take it into clear water to cool down;
15. Remove the drain.
16. Rinse the fresh shrimp;
17. The oil is 70% to 80% hot, then pour the shrimp over the oil;
18. Remove the oil after the shrimp changes color;
19. Place in another pot.
20. Soak ginger and diced.
21. Heat oil, low heat, add perfume fish base, bean paste, sugar and pepper to fry until fragrant;
22. Pour the frog pieces and stir-fry evenly over medium heat;
23. Add enough water;
24. Boil, turn off the heat;
25. Pour into another pot.
26. Heat oil, low heat, soak ginger and chop pepper sauce to fry to create a fragrance;
27. On high heat, pour the squid and colorful shellfish and stir fry evenly;
28. Pour into another pot.
29. In another pot, bring to a boil, boil for about five minutes, turn off the heat, and sprinkle onion.
30. Heat oil, low heat, add pepper and sea pepper segments to fragrant;
31. Pour on top of another pot and sprinkle cooked white sesame seeds.
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