Boiled bullfrog with pickled vegetables(suan cai bian jian zhu niu wa )

Boiled bullfrog with pickled vegetables

Introduction:

Production steps:

Step 1: wash off the salt on the surface of the flat tip, remove the old roots, soak them in water for more than two hours, then cut them into sections, then cut them in half, soak them in water for one night, and soak the Auricularia auricula for one night.

Step 2: wash and peel three bullfrogs.

Step 3: cut into small pieces.

Step 4: add appropriate amount of salt and marinate with cooking wine.

Step 5: prepare excipients, cut Auricularia auricula into small pieces, cut pickled peppers into small pieces, wash 1000 thick sheets.

Step 6: heat the oil in the pan, filter the bullfrog into the water, and deep fry until the surface turns slightly yellow.

Step 7: saute sauerkraut. (the baijiapickled fish with pepper in it. If you're afraid of spicy, don't add pickled pepper.)

Step 8: add half a pot of soup, or you can use clear water to add soup like me.

Step 9: after the water boils, add the bamboo shoots.

Step 10: cook for about 5 minutes, add bullfrog, then pour the seasoning bag in the fish sauce with pickled cabbage, and cook for about 10 minutes.

Step 11: stir in chili sauce, add thick thousand pieces, agaric and pickled pepper, you can taste the taste, not suitable to add the necessary seasoning.

Step 12: get out of the pot.

Step 13: take some of the fans to the company for lunch. It's sunny, but the photos are too bad.

Materials required:

Bullfrog: Three

Bamboo shoots: 300g

Whole ingredients of sauerkraut fish: one pack

Pickled peppers: Ten

Auricularia auricula: 6

1000 thick sheets: 100g

Chili sauce: three spoons

Nongtangbao: one

Salt: right amount

Cooking wine: moderate

Note: 1, this dish is more spicy dishes, sauerkraut fish sauce has a lot of pepper, pepper and so on, I also added pickled pepper and chili sauce. For those who are afraid of spicy, you can choose pickled cabbage fish without pepper, or you can buy pickled cabbage in the market and cut it yourself. Pickled peppers can also be omitted, but chili sauce must be added. One is coloring, and the other is seasoning. Without a little spicy, this dish will not taste good. 2. The thickness of the bamboo shoots in my photo is more than that in the recipe. When you are entertaining, you should reduce the amount of these two kinds of bamboo shoots to highlight the weight of bullfrogs. 3. Don't fry bullfrogs too old, just a little yellow skin.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Super spicy

Chinese PinYin : Suan Cai Bian Jian Zhu Niu Wa