The steamed-billed frog is a widely spread Sichuan dish. The frogs are fresh and delicate, accompanied by more than 20 kinds of green peppercorns, dried and green bubbled peppers and pickled ginger made by Chongqing farmers' mountain springs
Seasoning: Cooked, spicy and tender, fresh and delicious. The spicy taste of the frog is positive, the meat is tender and nutritious, and it has the effect of reducing swelling and detoxification.
Feed tools for the foul-billed frog
Ingredients: (900 g) (500 g)
Seasoning: Sauce (2 tbsp) Bell peppercorns (20 g) Dried (8 g) Peppercorns (6 g) Ginger (10 g) Salt (2 g) Sugar (5 g) Garlic (20 g) Green onion (10 g) Cooking wine (2 tbsp)
Kitchenware: Cooking pot, wok
To prepare the foul-billed frog:
1. Prepare the materials.
2. Slaughter and clean and chop into small pieces. spare.
3. Marinate the chopped humidified starch, salt and yard flavor and marinate for 5 minutes.
4. Prepare a pot of boiling water. Blanch the marinade.
5. Peel and cut strips 4 cm long, 2 cm wide and 1 cm thick.
6. Prepare the pickled peppers.
7. Cut the garlic cloves, ginger and green onion into sections and set aside.
8. Add oil to 70% of the heat in the pot and add garlic cloves, ginger and green onion to simmer over medium heat.
9. Add the sauce, pickled peppercorns, dried and stir-fry over medium heat for 1 minute. Add sugar, cooking wine and sauté over low heat for about 3 minutes.
10. Bring fresh soup to a boil, set aside on low heat and set aside.
11. Add oil to the pan and fry the peppercorns and fry them in turn to bring out the aroma.
12. Pour hot oil on top of the sautéed oil.