Health effects
Star anise: regulates qi, relieves pain, and dispels cold
Zanthoxylum bungeanum: maintains the health of skin and mucous membranes
Lard: delays aging, anti-aging Oxidation, anti-cancer and anti-cancer
Food ingredients
Pickled bullfrog semi-finished product ( 230g ) | Huang Jianshou (yellow boletus) ( 120g ) |
Shirakami (white boletus) ( 60g ) | Wrinkled pepper ( 1 piece ) |
diced garlic ( 50g ) | Black truffle ( 3g ) |
Chili pepper ( 3 pieces ) | Amomum villosum ( 1 piece ) |
Octagonal ( pcs ) | Caoguo ( ) |
| Panthoxylum bungeanum ( 3g ) | Lard ( 30g ) |
Salt ( 3g ) | Gold Label Light Soy Sauce ( 15g ) |
Yuanbao Brown Sugar ( 5g ) | Red oil ( 40g ) |
How to cook bullfrog with black truffle, wild porcini mushrooms
1.Slaughter the bullfrog, wash it, viscera, skin, remove the toes of the bullfrog, chop it into two pieces horizontally from the root of the thigh, remove the backbone of the frog body and chop it in half.
2.Weigh the bullfrog 230g, add 1g salt and 0.3g pepper , 5g cooking wine, 1g sugar, marinate for 10 minutes and set aside.
3. Thaw the porcini in the refrigerator and cut into 0.5cm.
4. The black truffles are defrosted in the refrigerator and the mushrooms are ready for use...
5. Remove the stems of the green pepper and cut into 4 strips.
6. Cut the garlic into 1cm×1cm cubes.
7. Pour oil into the pot, heat on four layers, add porcini mushrooms Fry until golden brown, remove and set aside (the porcini mushrooms must be cooked to prevent poisoning)
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