Hot pot spicy bullfrog

Overview

Compared with dry pots and soup pots, dry pots have less soup and are thicker, so they are more flavorful. Therefore, the taste of dry pot is basically fresh and spicy! This is my first time making bullfrog at home, and the dry pot method is perfect.

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• summer recipes
• dinner
• axiangpo spicy sauce
• bullfrog
• cooking wine
• cornstarch
• dried chili pepper
• ginger
• green onions
• lettuce
• light soy sauce
• potatoes
• sugar
• zanthoxylum bungeanum
• garlic
• salt
• white pepper

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Wash the bullfrog, remove the internal organs, skin, and toes, chop into pieces, put them in a bowl, add a little salt and pepper, mix well, and marinate for 15 minutes;

   

3. 3 Peel potatoes and lettuce and cut into strips, peel and pat garlic cloves, slice ginger, shred green onions and set aside;

   

4. 4 Put enough oil in a hot pot, heat it to 60%, fry the potato strips over low heat, remove and set aside;

   

5. 5 Then pat the marinated bullfrogs into some cornstarch, fry them in an oil pan until they are slightly brown, take them out and set aside;

   

6. 6 Leave a little oil in the pot, add onions, ginger, dried chili peppers, Sichuan peppercorns and garlic, then add a tablespoon of Axiangpo (Laoganma) spicy sauce and saute until fragrant;

   

7. 7 Add lettuce strips and potato strips and stir-fry slightly;

   

8. 8 Add appropriate amount of cooking wine, light soy sauce and sugar to taste, add the fried bullfrog and stir-fry quickly and evenly;

   

9. 9 Stir well and then serve. If there is a dry pot, put it into the dry pot, and finally sprinkle with shredded green onions.