Only love delicious ~ dry pot bullfrog(du ai wei dao xian mei de gan guo niu wa )

Only love delicious ~ dry pot bullfrog

Introduction:

"Lemon's family are all" tasteful. ". Don't get me wrong, "this taste is not that taste.". [heavy taste] Excuse me, Du Niang has read an article about health preservation: eight kinds of heavy taste food that must be eaten in health preservation. There are garlic, scallion, pepper, coriander, mustard, Chinese toon sprout, durian, leek. There are four kinds of condiments. Lemon refers to stewed pork, stewed pork, dry pan, dry stir fried pork, and sizzling pork. Although lemon pursues a light and healthy diet, the boss and driller in the family can't stand such a meager soup! One is the main "labor force" in the family. The other is growing up, and the typical meat control is hungry within two hours. In fact, the Spring Festival table is not without heavy taste of food, but also the "main song.". Whether it's the festival or the usual table, the delicious food will be looted. Most people feel that boys should have a heavier taste, but when they see our children and her children's shoes, "my friends and I are shocked", they are all women. Oh, that's a big appetite! There is a great potential for women not to let men. Let's get down to business. Let's have a strong taste of bullfrog in dry pot for lemon Spring Festival dinner every year. It's really fragrant, spicy and delicious. "

Production steps:

The first step: prepare ingredients: bullfrog 3, red pepper, 10, green ginger, 10, ginger, 1, fragrant leaf 3, dried red pepper 8, grass fruit 2, licorice 2, pepper 1 small, oil 3 spoon, Baijiu spoon, cooking wine spoon, salt spoon, soy sauce spoon, soy sauce spoon, fresh and small, pepper, chili powder, chicken essence, garlic and garlic.

Step 2: bullfrogs are bought by lemon in the supermarket; bullfrogs are not skinned. To kill bullfrogs, you don't need to open your intestines and stomach. You can directly cut the neck of bullfrogs with a knife, pull it down from the neck to the belly of bullfrogs with your hands, take out the viscera and discard it. Wash the bullfrog with water and set aside.

Step 3: put the slaughtered bullfrog on the chopping board and cut it into evenly sized sections. Don't be too big. It's scary.

Step 4: cut red chilli and green chilli into small sections vertically; smash garlic; shred dry chilli; shred ginger; don't cut too thin.

Step 5: put the pot on the induction cooker; put 3 tbsp of oil into the pot. Put shredded ginger into the pot.

Step 6: add in dried shredded red pepper, saute shredded ginger and dried shredded red pepper with hot oil.

Step 7: cook in the prepared ingredients. Lemon thinks that the dry red pepper is a little less and not spicy enough. Add the whole red pepper.

Step 8: after all the ingredients are fried, the protagonist, Mr. bullfrog, comes on the stage and directly adds them into the oil pan to stir fry. Note: bullfrog has more gelatinous after heating; it is easy to stick to the pot! When the water of bullfrog is dry gradually, turn off the fire quickly to prevent sticking to the bottom of the pot, and it is easy to paste.

The ninth step: cook 2 spoons of cooking wine and 1 spoonfuls of Baijiu to remove the fishy smell of bullfrog.

Step 10: add 1 teaspoon of soy sauce to taste.

Step 11: a little bit.

Step 12: add the soy sauce to the pot; color the bullfrog.

Step 13: add the cut red and green pepper into the pot.

Step 14: add 1 teaspoon sugar; bring to a boil over medium heat to collect the soup.

Step 15: turn off the heat; add 1 teaspoon salt.

Step 16: Sprinkle with pepper to add flavor.

Step 17: add 1 teaspoon of pepper powder.

Step 18: 1 teaspoon chili powder to improve the spicy degree. If you can't stand the spicy taste, you can choose not to put it.

Step 19: add garlic to increase the freshness and aroma of bullfrog.

Step 20: Sprinkle the scallion and chicken essence.

Materials required:

Bullfrog: 3

Chaotian pepper: 10

Dry red pepper: 8

Tsaoko: 2

Licorice: 2 tablets

Scallion: 3 sections

Old style: 1 spoonful

Sugar: 1 teaspoon

Pepper: 1 teaspoon

Oil: 3 tbsp

Yipinxian: a little

Chili powder: 1 teaspoon

Ginger: 1

Fragrant leaves: 3 pieces

Star anise: 5

Garlic: 5 petals

Raw soy sauce: 1 teaspoon

Cooking wine: 2 teaspoons

Refined salt: 1 teaspoon

Pepper: 1 handful

Baijiu: 1 scoops

Note: attention: bullfrog after heating more gum; easy to stick pot yo! When the water of bullfrog is dry gradually, turn off the fire quickly to prevent sticking to the bottom of the pot, and it is easy to paste.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Du Ai Wei Dao Xian Mei De Gan Guo Niu Wa