I love the delicious food~grilled bullfrog

Overview

LEMON's family has heavy tastes. Don’t get me wrong, one taste is more important than another. [Heavy Taste] Please tell me, Du Niang~ I read an article on health preservation: 8 kinds of heavy taste foods that you must eat for health preservation. There are garlic, green onions, peppers, coriander, mustard, toon sprouts, durian, and leeks. There are only four kinds of seasonings here. The heavy flavors that LEMON refers to include braised, braised, griddle, dry stir-fried, and iron plate. Although LEMON pursues light and healthy recipes, the boss and diamond at home can't stand such clear soup and lack of water! One of them is the main labor force in the family. The other one is growing taller, and a typical meat-eater will get hungry within two hours. In fact, the Spring Festival dinner table is indispensable for heavy-tasting delicacies, and it is also the main song. Whether it is during festivals or at ordinary dinner tables, delicacies with strong tastes will be robbed. Most people think that boys should have stronger tastes, but when we saw our little friend Diamond and her children's shoes, my friends and I were shocked. They are all girls~ They have huge appetites! There is a strong tendency for women not to give way to men. Let’s get back to the subject; now let’s order the strong-flavored hot pot bullfrog that is a must-have for LEMON’s Spring Festival family banquet every year. It’s really fragrant, spicy and tasty~

Tags

• hot dishes
• banquet dishes
• bullfrog
• cao guo
• chaotian pepper
• chili powder
• cooking wine
• dried red chili pepper
• ginger
• green onions
• licorice
• light soy sauce
• liquor
• oil
• old soy sauce
• refined salt
• star anise
• white sugar
• yipinxian
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• pepper

Ingredients

Steps

1. 1 Prepare the ingredients: 3 bullfrogs, 10 red peppers, 10 green peppers, 1 ginger, 3 bay leaves, 8 dried red peppers, 2 grass fruits, 2 slices of licorice, 1 small handful of peppercorns, 3 tablespoons of oil, 1 tablespoon of white wine, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, a little fresh, 1 tablespoon of pepper, 1 tablespoon of chili powder, 1 tablespoon of chicken essence, and 1 garlic.

   

2. 2 The bullfrog was bought by LEMON in the supermarket; the bullfrog is eaten without skinning it. There is no need to disembowel the bullfrog when slaughtering it. Just cut the bullfrog's neck with a knife, pull down from the neck to the belly of the bullfrog with your hands, take out the internal organs and discard them. Wash the bullfrog with clean water and set aside.

   

3. 3 Place the slaughtered bullfrog on the cutting board and cut it into evenly sized pieces, not too big or scary.

   

4. 4 Cut the red chili pepper and green chili pepper vertically into small sections; smash the garlic; cut the dry red chili pepper into shreds; cut the ginger into shreds; you don’t need to cut it too finely.

   

5. 5 Place the pot on the induction cooker; add 3 tablespoons of oil to the pot. Put the shredded ginger into the pot.

   

6. 6 Add dried red chili shreds, sauté ginger shreds and dry red chili shreds in hot oil until fragrant.

   

7. 7 Cook in the prepared ingredients. LEMON felt that there was a little less dry red pepper and it was not spicy enough. Add whole dry red chili peppers.

   

8. 8 After all the aniseed ingredients are sautéed, the protagonist Bullfrog will appear and stir-fry directly in the oil pan. Note: Bullfrog will have more colloids after heating; it is easy to stick to the pan! When the water in the bullfrog gradually dries up, quickly turn off the heat to prevent it from sticking to the bottom of the pan and becoming easily burnt.

   

9. 9 Cook in 2 spoons of cooking wine and 1 spoon of white wine to remove the fishy smell of the bullfrog.

   

10. 10 Add 1 tablespoon of light soy sauce to enhance the flavor.

    

11. 11 A little bit fresh.

    

12. 12 Add the soy sauce to the pot; color the bullfrog.

    

13. 13 Add the cut red and green chili pepper segments to the pot.

    

14. 14 Add 1 tablespoon of sugar; bring to a boil over medium heat to reduce the soup.

    

15. 15 Turn off the heat; add 1 tablespoon salt.

    

16. 16 Sprinkle with pepper for flavor.

    

17. 17 Add 1 tablespoon of pepper powder.

    

18. 18 Add 1 tablespoon of chili powder to increase the spiciness. If you can't stand the spicy taste, you can choose not to add it.

    

19. 19 Adding garlic adds to the freshness and aroma of the sizzling bullfrog.

    

20. 20 Finally, sprinkle in green onions and a little chicken essence.