Health effects
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Soy sauce: activate blood circulation and remove blood stasis
Sichuan pepper: Dehumidification
Ingredients
Ginger ( appropriate amount ) | |
Bullfrogs ( 2 ) | Pi County Douban( 1 tsp ) |
Chives ( Appropriate amount ) | Raw chili pepper ( appropriate amount ) |
Sour chili pepper (appropriate amount) | Soy sauce (appropriate amount) |
Cooking wine (appropriate amount) | Oil, salt (appropriate amount span> ) |
Zanthoxylum bungeanum ( 20 capsules ) |
How to make spicy bullfrog
1.Two fresh bullfrogs weigh about 600g (for consumption by 2-3 people) and must be killed by the vendor.Wash it yourself when you get home, cut it into cubes, marinate it with an appropriate amount of salt, cooking wine, and soy sauce for 20 minutes.Some people also add egg white and cornstarch, but I didn't.
2. Chop the ginger, onion, and garlic and set aside.Cut the raw pepper and sour pepper into small pieces and set aside.
3. Heat an appropriate amount of oil in the pot, add pepper, ginger, garlic and chili pepper.Stir-fry, then add bean paste, stir-fry until fragrant and red oil appears, pour in the marinated diced bullfrog and stir-fry over high heat.
4. After frying, add appropriate amount of water and cook over high heat for a few minutes.The water should be enough to cover the diced bullfrogs., the remaining marinating water can be poured in together to make the flavor stronger.
5. Cook until the soup is very thick and spicy, then serve it on a plate.
Tips
The spiciness depends on your own taste.Choose the type and quantity of peppers.Salt is already added when pickling.In addition, the watercress contains a lot of salt, so it feels just right without adding any more salt when cooking.
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