Health benefits
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Bullfrog ( appropriate amount ) | Potatoes ( 150g ) |
Celery ( 100g ) | Onion ( 50g ) |
Hangjiaojiang ( 20g ) | Lettuce ( 200g ) |
Pixian Doubanjiang (appropriate amount) | Hot pot base ( appropriate amount ) |
Salt ( Appropriate amount ) | Cooking wine ( Appropriate amount ) |
Zanthoxylum bungeanum ( 3 grams ) | Dried chili pepper ( 2 grams ) |
Ginger ( 3 grams ) | Garlic ( 5g ) |
Pepper ( 0.5g span> ) |
Recipe for hot pot bullfrog
1. Wash and chop the bullfrog into pieces, add salt, ginger, garlic, Marinate Sichuan peppercorns, cooking wine, and dried chilies for 15 minutes.
2. Cut the potatoes and onions into cubes, cut the celery into sections, and cut the lettuce into cubes with a hob.Dice the pepper and set aside.
3. Heat the oil in a pan until it reaches level 7.Add the prepared potatoes, lettuce, Bullfrogs (the bullfrogs need to be fried again) are fried in oil one by one, fished out and set aside.
4. Combine onions, ginger, garlic, dried chilies, Sichuan peppercorns, Pixian bean paste, and hot pot base ingredients , pepper, and cooking wine in turn into the pot and stir-fry until the hot pot base melts.
5.Pour the bullfrog and prepared side dishes into the pot, stir well and serve.
Tips
It would be better to coat the bullfrog with a layer of starch before frying it.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
