Name: Spicy and Sweet---dry Pot Bullfrog
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Bullfrog; Some Chives; Some ginger; 1 head garlic; Some green pepper; Some Red chili; Some fresh pepper; 50ml Mash juice; a little Cooking Wine; Some Water starch; Some White sesame; 1 tablespoon Spicy Hot Pot Base; 1 tablespoon Pixian Doubanjiang; a little granulated sugar; a little sesame oil; 1 tablespoon June Fresh Soy Sauce

Spicy and Sweet---dry Pot Bullfrog

by kiss war girl

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The steaming dry pot exudes the scent of pepper, the bullfrog meat is fresh and tender, and the spicy taste still can't hide the sweetness of the frog meat. Come to a pot of bullfrogs, simmer it slowly, and the whole person warms up. "

Spicy and Sweet---dry Pot Bullfrog

1. Wash the bullfrog and chop it into large pieces.

2. Add the bullfrog to salt, cooking wine, and water starch, and marinate for 20 minutes.

3. Peel the ginger and slice it, peel the garlic and pat. Wash the chives and green and red peppers and cut into small circles.

4. Put a proper amount of oil on the fire, sauté garlic, ginger, and Chinese pepper. Add the hot pot base and Pixian bean paste to stir-fry the red oil.

5. Pour in the bullfrogs and stir fry.

6. Add glutinous rice juice.

7. Add a little sugar, light soy sauce, and season to taste.

8. Turn to low heat, cover and simmer for 5 minutes until the soup is reduced.

9. Transfer to a dry pot, add green and red peppers, white sesame seeds, drizzle in a little sesame oil, light the alcohol lamp and eat while heating.

Tips:
1. When marinating bullfrogs, stir hard to make the starch fully penetrate into the meat and make the meat more tender.

2. The bullfrog is tender and tender. Remember that it will disperse if you flip it frequently.