Name: Wuhan Spicy Jump
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Duoli small squeezed coriander seed oil; 3 Bullfrog; 5 slices ginger; 1 piece Shallots; star anise; Some Cinnamon; Some Bay leaf; Some White cardamom; Some Fennel; Some pepper; Some Tangerine peel; Depending on your spiciness Doubanjiang; Soy sauce; Some Oyster sauce

Wuhan Spicy Jump

by Sniff the rose natalie

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It is said that Sichuanese people are not afraid of spicy food, Guizhou people are not afraid of spicy food, and Hunanese are not afraid of spicy food. As a Wuhan native with a hot personality, he actually loves spicy food deeply. There is a famous dish in Wuhan that is spicy. It is a famous dish that is not spicy, but is addictive, abused and enjoyable. Wuhan Spicy Tiao is actually the Spicy PLUS version of the brine bullfrog. There is no chili in the cooked dish, and all the spiciness seasoning is in a pot of brine. The rich aroma levels come from various spices, and the key step is to fry them with oil first. The prepared brine can also marinate other lo-flavored vegetables. In addition, the spiciness of the spicy jumping feet comes from the devil chili, which is very spicy. For home production, you can also adjust the amount of chili used according to your own spiciness.
The multi-little squeezed coriander seed oil used this time has won the iTi Delicious Three-Star Medal for four consecutive years, and also won the "Food Industry Oscar"-the special reputation of the Crystal Flavor Award. It is rich in more than 51% oleic acid and natural vitamin E, phospholipids and other nutrients. It has a three-level quality grade. The high-quality oil can make it more spicy.
stamp

Wuhan Spicy Jump

1. All materials are ready. Rinse all spices in warm water and drain.

2. The bullfrog is peeled and washed, and cut from the middle section. Marinate in advance with a little cooking wine and salt.

3. Making brine:
Pour about 40ml of strong coriander seed oil into the wok.

4. Add green onion knots and sliced ginger and stir fry to create a fragrance.

5. Pour in all the spices except chili and saute slowly over low heat.

6. Add the bean paste and stir fry evenly.

7. Pour the broth and bring it to a boil. Add soy sauce, fuel consumption, dark soy sauce and other seasonings.

8. Adding Indian Devil's Spicy, I also use bell pepper here.
Turn the lid to low heat and boil the brine for about 40 minutes, then turn off the heat. Let the seasoning soak for at least 2 hours.

9. Remove the spices and boil again until boiling.

10. Put in the processed bullfrogs, boil for 3-5 minutes, turn off the heat, and soak for another 5 minutes to get out of the pot.

11. Put a little bit of brine and red oil on the plate, Wuhan is so spicy, dare you to challenge it?

Tips:
Bullfrogs are easy to cook and will fall apart after a long time of cooking. Control the cooking time for 3-5 minutes.

Comments

Similar recipes

Fish Every Year-spicy and Domineering Stewed Fish

Yellow Croaker, Duoli Small Squeezed Coriander Seed Oil, Dried Chili

Hunan Spicy Grandma's Dishes

Duoli Small Squeezed Coriander Seed Oil, Plum Dried Vegetables (not Soaked), Dried Radish (not Soaked)