Rice pepper diving frog
Ingredients: bullfrog 500 grams, red millet spicy ring 100 grams, pickled pepper shreds 100 grams, sub ginger shredded 80 grams, flower pepper 10 grams, green onion 5 grams, salt, ginger and onion juice, monosodium glutamate, chicken powder, pepper, wet starch, fresh soup, vegetable oil, spice oil each appropriate amount
method:
1. Slaughter the bullfrogs, chop them into small pieces and marinate them with salt, ginger and shallot juice and wet starch, then put them into a 40% hot oil pan and set aside.
2. Put vegetable oil in the pot and heat it, fry the red millet chili ring, pickled pepper, flower pepper and ginger shreds first, wait until the soup is mixed with salt, monosodium glutamate, chicken powder and pepper to make the taste, slide the cooked bullfrog slightly, and sprinkle the green onion on the pan.
3. Heat the spice oil in the pot, simmer the fresh green peppercorns, pour the pot on top of the bullfrogs on the plate, and serve.
Source: Yin Xiao Chef