Deep-fried bullfrog
Ingredients & Distribution:
Bullfrog, cooking wine, green onion, ginger, Sichuan pepper, white pepper, light soy sauce, oyster sauce, chili powder, cumin powder, barbecue sauce
Steps:
- The processed bullfrog is skewered with bamboo skewers, and marinated with cooking wine, green onions, ginger, and salt to taste and remove the smell.
- Then add Sichuan pepper, white pepper powder, light soy sauce, oyster sauce, chili powder, cumin powder, barbecue sauce and marinate for more than 2 hours.
- The air fryer is 180 degrees for 15 minutes on each side, brushing the oil several times halfway.
Raw sautéed lamb
Ingredients & Distribution:
Lamb with skin, pickled pepper, wild pepper, coriander, green onion, ginger, white wine, salt
Steps:
- Clean the lamb with skin, cut it into thin slices, add green onion and ginger juice, white wine, and salt to grasp and marinate to the bottom taste, and put in an appropriate amount of starch and oil to starch and starch for later use.
- Heat the oil, add the lamb with skin and stir-fry until the surface is colored, add the chopped pickled pepper, wild pepper, minced green onion and ginger and stir-fry until fragrant.
- Add salt, light soy sauce, white pepper and chicken essence to taste, then add coriander and stir-fry until it is broken. (This method is not suitable for all sheep, remember to use it flexibly)
Baked lilies with salted egg yolks
Ingredients & Distribution:
Lily, salted egg yolk, egg yolk liquid, starch, oil, chopped green onion, chili flakes, salt
Steps:
- After cleaning the lily, control the moisture, and hang the paste prepared with egg yolk liquid, starch, oil, salt, chili flakes and chopped green onion for later use.
- Heat the oil, add the lily after the paste and fry until the surface is crispy, remove the oil.
- Leave the bottom oil in the pot, add the salted egg yolk after roasting and crushing and sieving until it is bubbly, add the fried lily and stir-fry until it is evenly hung with salted egg yolk.