The method of making dry boiled bullfrogs

Health benefits

Jiaobai: Clearing heat and detoxifying

Pinggu: Low protein

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

Moderate amount of scallions

Half garlic

Moderate amount of jiaobai

Add more shiitake mushrooms

3 bullfrogs

Moderate amount of bamboo shoots

Jiang Yikuan

Rolls of dried bean milk creams 1 piece

Appropriate amount of soy sauce

Hai Di Lao Spicy Pot Bottom 2 Spoons

Moderate amount of white pepper powder

A spoonful of salt

A spoonful of Douban sauce

A handful of white sesame seeds

One spoonful of fuel consumption

The method of making dry boiled bullfrogs

1. Chop the bullfrog into pieces, add pepper and ginger juice to remove the fishy smell.

2. Cut all vegetables into sections and blanch them in a hot pot until cooked for later use.

3. After soaking, Rolls of dried bean milk creams is also boiled in a hot pot.

4. Mix two spoonfuls of spicy hotpot base, one spoonful of Douban sauce, one spoonful of oyster sauce, one spoonful of salt, and half a spoonful of sugar.

5. Heat up the wok and add oil. Stir fry the bullfrogs until they are dead. Remove from the wok and set aside for later use.

6. Put scallions, ginger, and garlic into the oil pan and stir fry until fragrant.

7. Adjust the sauce and stir fry until fragrant.

8. Put the bullfrog and all the vegetables into the pot one by one, stir fry, flip over, without adding water, and then adjust the saltiness.

9. Add scallion and chili segments.

10. Add another spoonful of sesame oil and some white pepper powder, OK。

Tips

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