1. First, we prepare 4 bullfrogs and then remove the skin and internal organs and clean them for later. Considering the bloody step of slaughter, students who are too troublesome can also give it to the stall owner to deal with the toes of the bullfrogs with scissors in the middle, and then cut the toes from the middle.
2. After the bullfrog is processed, the next step is to process the fish head to prepare a fresh silver carp. After knocking the fish out, remove the scales and internal organs.
3. Then remove the fish head, clean it, and cut it from the back of the fish head to make it easier to remove the gills and clean it.
4. After the main ingredients are ready, the next step is to prepare auxiliary ingredients to prepare sauerkraut. A small handful of sauerkraut is cleaned and cut into small pieces for use. The purpose of adding sauerkraut is to increase the freshness and flavor.
5. Prepare 1 piece of ginger, chop it, and then chop it for use. Prepare 40 grams of garlic and cut it into small pieces. Prepare an appropriate amount of red pickled peppers and cut it into small pieces.
6. Prepare 50 grams of spicy hot pot base, cut into pieces, and spare bases are not subject to any brand restrictions
7. Prepare a small handful of dried chili, cut into small sections, and add an appropriate amount of green pepper to a spare bowl
8. The next step is to prepare the base dish, prepare the bean sprouts, a small handful of spare celery, cut into small pieces, put in the basin, and put it on the bottom. Students can also add the base dish according to personal preference.
9. The next step is to start making. First, we heat the pot to heat and then add a little base oil
10. After the oil is hot, add an appropriate amount of dried chilies to the sauté pan
11. After the pepper changes color, add the prepared bean sprouts and stir fry a few times until they are broken
12. Add a little edible salt in the middle to adjust the bottom taste and stir-fry until it is broken, then pour it into the bottom of the basin for use
13. Then we heat up the pot again, add 50 grams of cooked rapeseed oil and burn it to 60% hot oil temperature 60% hot, then add the prepared ingredients and saute in the pot.
14. Add the chopped hot pot base and sauerkraut in the middle, then turn to low heat and stir fry for 3 minutes to fry the base ingredients until fragrant
15. After sautéing the base ingredients, add some water and bring to a boil
16.
After the high heat is boiled, add 1 tablespoon (about 5g) of edible salt to the seasoning pot
Add 1 scoop of pepper (about 1 g)
Add 1 scoop of five spice powder (about 0.5 g)
Add 2 scoops of chicken essence (about 4g)
Add a little sugar to neutralize the spiciness and finally add 8 grams of light soy sauce
17. After the taste is adjusted, put the prepared bullfrog and fish head into the pot because the bullfrog and fish head are killed, so there is no need to marinate in advance
18.
After the main ingredients are put in the pot, turn to low heat for 8 minutes. The purpose of this step is to cook them until they are delicious.
After 8 minutes, remove the main ingredients and put them in the basin
19. Then add the right amount of original soup
20. The next step is to prepare to pour the oil. First, we heat the pan again and then add 500 grams of cooked rapeseed oil.
21. Bring the oil to 40% heat, add the prepared chili and pepper, then turn to high heat and stir the chili constantly
22. Burn the chili until it is brown and then pour it on the bullfrog and fish head all at once
23. Finally, sprinkle some coriander on it
24. A delicious bullfrog fish head is finished
Tips:[Technical Summary of Bullfrog Fish Head]
1. Bullfrogs and fish heads must be slaughtered on-site, otherwise there will be no fishy smell
2. The bullfrog and fish head do not need to be marinated in advance
3. When the dish is cooked in the later stage, it must be cooked on a low heat so that it can be delicious
4. Students who feel troublesome can hand it over to the stall owner to summarize the techniques for killing bullfrog fish heads.
