1. The meat is tender, spicy and fragrant.
2. The ingredients are ready.
3. Chop the bullfrogs into pieces and marinate for ten minutes with salt, cooking wine, green onions, and ginger slices.
4. Mix well with dry starch.
5. Shred the onion, cut the celery into sections, and process the ginger, garlic, and red pepper separately.
6. Paste the bullfrogs, put them in an oil pan, and fry them until golden brown to remove the oil control.
7. Oil control.
8. Add ginger and garlic and stir fragrant.
9. Add the hot pot bottom ingredients and fry the red oil.
10. Pour in the fried bullfrog.
11. Join the soy sauce.
12. Add boiled water and mince the bullfrog.
13. Turn on high heat and bring the water to a boil, then turn off the heat and simmer slowly, so that the soup will slowly become rich. When it's almost done, add some sugar and salt, then add red hot pepper and celery.
14. Onion shreds are the bottom.
15. Add the roasted bullfrog.
16. Heat it in an alcohol stove with low heat, the more you eat, the more delicious it will taste. 😊
Tips:3 tips for making fresh and tender bullfrogs:
1. Choose bullfrogs of uniform size and chop them into uniform pieces.
2. Pickle the bullfrogs with salt, cooking wine, green onions, and ginger, add dry starch and mix well, so that the water can be locked during frying to make the bullfrogs fresh and tender.
3. The hot pot bottom material is indispensable. , You can adjust the amount of hot pot bottom material according to your own taste.
