Name: Spicy Bullfrog Incense Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 Bullfrog; a little Black Fungus; a little Tripe; 6 Chicken wings; Some Pipefish; Some Lotus root; Some Shiitake Mushrooms; Some shrimp; 1/2 sheet Tofu skin; Some Enoki mushroom; Some Tricholoma; 1 parsley; Some chili; Some pepper; Some Soy sauce; a little Green onion ginger garlic; a little Aniseed with star anise and bay leaves; a little Fuel consumption

Spicy Bullfrog Incense Pot

by Like dawn

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Each tastes different, add chili according to their actual situation, my family can only eat slightly spicy. Spicy hot pot has no fixed ingredients, so it can be said to be the best way to clean up inventory at home.

Spicy Bullfrog Incense Pot

1. Wash enoki mushrooms and tricholoma mushrooms in blanching water, blanch chicken wings and wash them (I am used to peeling off the chicken skin), blanch the tofu skins, lotus root slices, and blanch them separately

2. Prepare the base material, the first plate is the pepper aniseed, etc.

3. The second plate is green onion, ginger, garlic and chili

4. Pour the oil into the hot pot, add the first plate of seasoning and stir fragrantly, remove the bottom material, pour the chicken wings and bullfrog into the pot for oil and take it out for use

5. Then add the second plate of ingredients to the pan, put all the ingredients in order according to the situation, and put it last than the tube fish

6. Add salt, sugar, cooking wine, vinegar, light soy sauce, dark soy sauce, and stir-fry continuously. Finally, add oil and coriander when it comes out of the pot and stir evenly.