Not the same as the pickled pepper bullfrog

This bullfrog is special and is made by stir-frying with homemade pickled pepper sauce, stir-fried with long pickles, round pickled peppers, chopped peppers, and fresh pepper sauce, and the flavors are fusion, slightly numb,

Ingredients, bullfrog chunks 350 g, enoki mushrooms 50 g, oil wheat vegetables 50 g, homemade pickled pepper paste 70 g, pi liquor 15 g, pickled ginger foam 20 g, garlic foam 20 g, soy sauce, salt 3 g, monosodium glutamate 4 g, chicken powder 2 g, sugar 2 g, a little corn starch, pepper 3 g,

Production process,

Bullfrog peeled head, a bullfrog chopped 6 pieces 350 grams, washed clean blood water, control dry water, add salt 1 gram, pepper 1 gram, beer 3 grams, marinate for 10 minutes, dry corn starch 5 grams,

Add underwater enoki mushrooms in the pot, blanch the oil and wheat vegetables to control the dry water into the dish for later, add 1000 grams of oil in the pot, burn 60% of the oil under the temperature of the bullfrog (do not stir the shape after stirring,) fry the golden brown fish out, leave the bottom oil under the soaked ginger, garlic foam simmering pour homemade pickled pepper sauce stir-fry with two soups 300 grams, seasoning into the bullfrog to cook for 2 minutes to get out of the pot,

Make pickled pepper sauce,

Add 4.5 kg of rapeseed oil to the pot to burn and smoke, add 5 kg of refined cooked lard to boil, wait for the oil temperature to drop by 40% of the heat and add 3.5 kg of minced red gold strip chili pepper and 3.5 kg of red gold strip chili pepper each simmered to make the fragrance, pour in 10 kg of fresh red bullet pickled pepper, 4.5 kg of altar incense chopped pepper, fry dry water, add 500 grams of green peppercorns, fry evenly with 5 kg of minced ginger, 12 bottles of fresh chili sauce suffered by rice, fry thoroughly over low heat, crush fresh shiso 300 grams, dried lemongrass powder 200 g, dry thyme powder 150 g, stir fry evenly, pour into the bucket and cover with a smouldering 24 hours to use,