How to make bullfrogs in dry pot delicious (how to make bullfrogs in pickled pepper tender and delicious)

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List of contents for this article:

• 1、How to cook bullfrogs
• 2、Dry pot bullfrog method
• 3、The bullfrog in the yellow haer dry pot tastes smooth, tender and delicious, appetizing and serving with rice
• 4、The easiest way to dry pot bullfrog
• 5、Dry pot bullfrogs do this, the spicy heat is irresistible!

How to cook bullfrogs

1. Wash the bullfrog and chop it into 2 - 3 cm square pieces, remove the internal organs and fascia, and rinse it with clean water until there is no blood. Add 1 teaspoon salt, a little MSG and cooking wine, grab well and marinate for 20 minutes to taste and remove the fishy smell. After marinating, drain the water, evenly wrap the starch in a thin layer to avoid dessizing during frying. Pour enough oil (about 500 ml) into a frying bullfrog pan and heat to 60% heat (about 180 ℃) over medium heat.

2. Dry pot bullfrog is a classic Sichuan cuisine made with bullfrog as the main ingredient and cooked with a variety of vegetables and seasonings. It tastes spicy, fresh and crisp on the outside and tender on the inside.

3. Dry pot bullfrog is a delicious Sichuan dish. It is widely loved for its spicy, delicious, tender and smooth taste.

4. Dry pot bullfrog is a Sichuan home-cooked dish with bullfrog as the main ingredient. It has the effects of nourishing the heart, tranquilizing the nerves and replenishing qi.

Dry pot bullfrog method

The method of making a dry pot of bullfrogs is as follows: Prepare ingredients Main ingredients: Four bullfrogs. Accessories: appropriate amount of chives, appropriate amount of ginger, a head of garlic, appropriate amount of green peppers, appropriate amount of red peppers, appropriate amount of fresh pepper, appropriate amount of white sesame seeds. Seasoning: 50 ml of glutinous rice juice, a little cooking wine, appropriate amount of water starch, and appropriate amount of salt and sugar, soy sauce, sesame oil.

The method of making bullfrogs in a dry pot is as follows: prepare ingredients: bullfrogs, four chives, ginger, garlic, appropriate amount of green peppers, appropriate amount of red peppers, appropriate amount of glutinous rice juice, 50ml cooking wine, a little water starch, appropriate amount of white sesame seeds, appropriate amount of hot pot base, bean paste, appropriate amount of sugar, light soy sauce, a little sesame oil, slightly marinate the bullfrogs, add water starch, cooking wine, and salt, grab them well, and marinate for 20 minutes to better taste and keep the meat tender and smooth.

The method of making a dry pot bullfrog is as follows: Prepare ingredients: bullfrog, four chives, ginger, garlic, appropriate amount of green peppers, appropriate amount of red peppers, appropriate amount of fresh pepper, appropriate amount of glutinous rice juice, 50ml cooking wine, a little water starch, appropriate amount of white sesame seeds, appropriate amount of marinate bullfrog: Add bullfrog to water starch, cooking wine, salt, grab well and marinate for 20 minutes. Processing ingredients: Peel and slice ginger, peel and pat garlic slightly. Wash the chives and green and red peppers and cut them into small circles. Stir fry seasoning: Place the pan on fire, pour in appropriate amount of oil and heat it up.

The method of making bullfrogs in a dry pot is as follows: Prepare ingredients: bullfrogs, four chives, ginger, garlic, appropriate amount of green peppers, appropriate amount of red peppers, appropriate amount of glutinous rice juice, 50ml cooking wine, a little water starch, appropriate amount of white sesame seeds, appropriate amount of marinate bullfrogs: Add bullfrogs to water starch, cooking wine, and salt, grab well and marinate for 20 minutes to taste. Cutting and matching ingredients: Peel and slice ginger, peel and pat garlic slightly, wash chives and green and red peppers, cut into small circles, set aside.

The bullfrog in the yellow haer dry pot tastes smooth, tender and delicious, appetizing and serving with rice

1. Seasoning: 50 g of yellow ha 'er dry pot sauce, 45 g of yellow ha' er dry pot oil (2) Key steps: Treatment of bullfrogs: After washing, marinate with salt and soda powder, rinse off the blood and squeeze dry the water. Wrap in raw flour and fry it in two times: the first time is set at high oil temperature, and the second time is re-fried until crispy outside and tender inside. Processing of side dishes: Blanch potato slices and lotus root slices in water, and slowly fry them in medium oil temperature until crispy. Stir-fry seasoning: Leave a little salad oil in the pan and stir-fry the dried peppers and pepper over low heat to fragrant.

2. Add in the fried bullfrog, potato slices, and lotus root slices, and stir fry over low heat. Stir the yellow har griddle sauce and griddle oil well before adding, and continue to stir well over low heat.

3. Add in the fried bullfrog, potato slices and lotus root slices, and stir fry over low heat.

4. Introduction of Standardized Sauce for Yellow Ha 'er Dry Pot Sauce Yellow Ha' er Dry Pot Sauce is a standardized sauce specially designed for dry pot spicy dishes. Due to its unique taste and convenient use, it has become the first choice for many merchants. The main characteristics are rich in taste: Huanghar Ganpan Sauce combines the classic tastes of Sichuan cuisine such as "hemp" and "spicy", making the taste more distinctive and richer, meeting diners 'expectations for Sichuan-style Ganpan.

The easiest way to dry pot bullfrog

1. Dry pot bullfrog is a spicy appetizer dish made with bullfrog as the main ingredient and mixed with a variety of seasonings and side dishes. The method is as follows: Ingredients preparation: 3 bullfrog (about 500 - 600 grams), you need to choose Fresh bullfrog with full meat and smooth skin. Side dishes: Half onion (shredded), 4 fresh hot peppers (cut into small pieces), 50g dried peppers (cut into sections and remove seeds), 20g ginger (sliced), 10 cloves of garlic (beaten flat).

2. Dry pot bullfrog is a delicious Sichuan dish. It is loved by many people for its spicy, delicious, tender and smooth taste. The following is a simple method of making bullfrogs in a dry pot: Prepare the ingredients, 1 - 2 bullfrogs (about 1000 - 1500 grams): Choose fresh and active bullfrogs, which have tender meat and better taste. 1 onion (about 150 - 200 grams): Increase sweetness and aroma, enrich the taste of the dish.

3. Detailed practice of dry pot bullfrog is a spicy and delicious Sichuan cuisine. It uses bullfrog as the main ingredient and is paired with a variety of side dishes and spices. The taste is crisp on the outside and tender on the inside, and the taste is rich.

4. Dry pot bullfrog is a Sichuan home-cooked dish with bullfrog as the main ingredient. It has the effects of nourishing the heart, tranquilizing the nerves and replenishing qi.

Dry pot bullfrogs do this, the spicy heat is irresistible!

Bullfrog processing: After cleaning, marinate with cooking wine, ginger slices and soy sauce for 10 minutes to remove the fishy smell and freshen up. Preparation of side dishes: Slice potatoes and lotus root slices into thin slices, and shred onions; soak potatoes in water to remove excess starch to prevent sticking to the pan. Fry the base material: Pour the oil in a hot pan, add the pepper, star anise, and cinnamon and saute until fragrant. Add dried peppers and millet peppers, and stir-fry slowly over low heat until fragrant. Add bean paste and stir-fry until the oil turns red.

It is moist on the outside and sweet on the inside. The sweet eight-treasure rice is stuffed into a soft glutinous golden melon cup, which is beautiful and delicious. For people who love sweets and glutinous rice food, it is very attractive. The happy and happy wedding banquet dishes are at least local specialties. A spicy pepper and pork residue, paired with miscellaneous grains, is spicy, delicious and refreshing, and you can't stop.