Glutton Frog
by Exclusive recipe_8ElU Gourmet Kitchen
Favorite
Difficulty
Hard
Time
1h
Serving
2
The gluttonous frog dish is one of the signature dishes. The wonderful thing is a homemade gluttonous frog mix, which consists of long pickled peppers, round pickled peppers, chopped peppers, fresh chili sauce and other sauces and stir-fried with pickled ginger. Made, the fresh and spicy flavours merge with each other. Slightly spicy, the bullfrog is moisturized by this sauce, spicy and delicious.
Homemade gluttonous frog feed recipe:
1. Put 2 barrels of rapeseed oil (4.5 liters/barrel) into the pot and burn until green smoke appears, add 10 kg of cooked lard and burn until all is melted, and scoop out two-thirds of the mixed oil (to prevent mixing during cutting When the oil overflows), when the oil temperature is reduced to 20% hot, add 7 kg each of the glutinous rice cake chili and the long pickled chili paste (pickled chili paste made of red two wattle chili), stir-fry over a small fire and add the mixed oil.
2. When the pot overflows with a strong sauce aroma, add 20 kg of round pickled pepper sauce (pickled pepper sauce made with bright red bullets), 2 barrels (4.5 liters/barrel) of altar fragrant chopped pepper sauce and continue to stir fry. Fully fry the water in the sauce in the dry pan, add 1 catty of pepper (a special product of Sichuan and Guizhou provinces, dark green after maturity, heavier than pepper, especially hemp, boil in water in advance to drain) 1 catty and fry uniform.
3. Add 10 kilograms of soaked ginger (patched with a knife in advance and chopped into fine pieces), and 12 bottles of rice with fresh chilli sauce and stir-fry evenly over low heat. Serve.
4. Put it in a fresh-keeping box after it cools in the sun, put it in the refrigerator, and store it in the refrigerator. The whole frying process is about 1 hour. "
Homemade gluttonous frog feed recipe:
1. Put 2 barrels of rapeseed oil (4.5 liters/barrel) into the pot and burn until green smoke appears, add 10 kg of cooked lard and burn until all is melted, and scoop out two-thirds of the mixed oil (to prevent mixing during cutting When the oil overflows), when the oil temperature is reduced to 20% hot, add 7 kg each of the glutinous rice cake chili and the long pickled chili paste (pickled chili paste made of red two wattle chili), stir-fry over a small fire and add the mixed oil.
2. When the pot overflows with a strong sauce aroma, add 20 kg of round pickled pepper sauce (pickled pepper sauce made with bright red bullets), 2 barrels (4.5 liters/barrel) of altar fragrant chopped pepper sauce and continue to stir fry. Fully fry the water in the sauce in the dry pan, add 1 catty of pepper (a special product of Sichuan and Guizhou provinces, dark green after maturity, heavier than pepper, especially hemp, boil in water in advance to drain) 1 catty and fry uniform.
3. Add 10 kilograms of soaked ginger (patched with a knife in advance and chopped into fine pieces), and 12 bottles of rice with fresh chilli sauce and stir-fry evenly over low heat. Serve.
4. Put it in a fresh-keeping box after it cools in the sun, put it in the refrigerator, and store it in the refrigerator. The whole frying process is about 1 hour. "
