Dry-pot bullfrog, a delicious dish with a unique flavor from the Sichuan-Chongqing region of China. With its tender frog meat and rich and spicy taste, it has become a favorite of many diners.
When it comes to the most authentic method of dry pot bullfrog, first of all, we must choose a bullfrog with delicate flesh, slaughter it cleanly, add cooking wine, salt, starch, and egg white code flavor and marinate for 30 minutes, so that the frog meat can fully absorb the flavor of the seasoning.
Then, take out and drain the excess juice, put it into a hot oil pan, fry it over low heat until the skin is golden brown, and take out the oil control for later use.
Finally, add an appropriate amount of dry pot oil to the pot and burn until 5 is hot, add dry chili peppers, Sichuan pepper, ginger slices, garlic slices and stir-fry until fragrant, put 60 grams of dry pot sauce and fry over low heat, put in the lotus root and stir-fry over high heat to make it fragrant, put in the fried bullfrog and stir-fry for 3 minutes, pour in 100 grams of rice wine and stir-fry evenly, cover the lid and simmer over low heat for 1 minute, stir-fry evenly over high heat after opening the lid, wait for the water vapor to dissipate, put the accessories into the bottom of the dry pot, and put the bullfrog on it.
Taste a dry pot of bullfrogs, the tender frog meat and spicy seasoning dance on the tip of the tongue, making people have an endless aftertaste. Regular consumption of bullfrogs can not only taste the charm of food, but also bring many benefits to the body. Bullfrogs are rich in protein, minerals and other nutrients, which help to strengthen the physique and improve immunity.
Of course, there are also a few things to keep in mind when making a dry pot bullfrog. First of all, it is important to choose fresh bullfrogs to ensure the quality of the ingredients. Secondly, it is also extremely important to control the heat during the frying process, not only to ensure the freshness of the frog meat, but also to avoid scorching. Finally, the combination of seasonings should also be just right, highlighting the spicy taste without being too exciting.
In short, as a special delicacy in Sichuan and Chongqing, dry pot bullfrog has won the love of diners with its unique spicy taste and rich nutritional value. While enjoying the food, we should also pay attention to the selection of ingredients and the use of cooking skills, so that the deliciousness and nutrition of the dry pot bullfrog can be perfectly presented.
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