The method of boiling frogs in water

Health benefits

Silk gourd: cooling blood

Douban Sauce: Maintaining Skin and Mucosal Health

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

One silk gourd

Four pounds of frog

Moderate amount of edible oil

Moderate amount of garlic granules

Hot pot base 100g

Soak ginger and sea pepper in moderation

Moderate amount of Douban sauce

Moderate amount of Sichuan pepper

One scallion

Three scallions

Moderate amount of ginger

One garlic clove

Moderate amount of cooking wine

Moderate amount of pepper powder

The method of boiling frogs in water

1. Prepare all the ingredients, as shown in the picture. Cut the scallions into sections, slice the ginger, chop a portion of the garlic into granules, chop the scallions into small pieces, and marinate the frog with cooking wine, pepper, ginger slices, scallions, and salt for later use.

2. Put oil in the pot, when the temperature rises, add seasonings in the order shown in the picture and stir fry.

3. After stir frying for a few minutes, add chopped scallions and continue frying. The frying base is crucial, so be sure to stir fry slowly over low heat.

4. Stir fry the base material to create a rich aroma for about 10 minutes, then pour in an appropriate amount of boiling water to heat it up.

5. Boil the soup for about five minutes to extract the flavor of the seasonings. You can control the time yourself and there is no precise time to measure it. Then add the loofah and wait for it to cook before removing it and placing it at the bottom of the bowl for later use.

6. Immediately put in the marinated frog and cook it over high heat (say important things three times), making sure it is cooked thoroughly for about eight minutes.

7. Then season and add an appropriate amount of salt and chicken essence powder (I usually don't use MSG).

8. After adjusting the flavor, start cooking and transfer to a basin. Then, place chopped scallions and garlic on top (if you prefer a stronger spicy flavor, you can also add dried chili segments and Sichuan peppercorns).

9. Pour an appropriate amount of oil into the pot, heat it up, and pour it over the scallions and garlic.

10.Finally, you can go to the table and taste it slowly.

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