This hanging pot pickled pepper bullfrog
First, this dish is delicious and appetizing. The meat of the bullfrog is plump and tender. The combination of pickled peppers and sauce flavor gives you endless aftertaste;
Second, the shape of the hanging pot is very special. Compared with ordinary pots, this vessel is more attractive;
Third, red bell peppers are very beautiful. Using them to serve vegetables is more brilliant and eye-catching than using ordinary red peppers or chopped peppers.
Therefore, every time my dish comes out, it always attracts everyone's unanimous pursuit, and this dish has become the natural protagonist of our family banquet dishes.
Although it looks luxurious, it is actually super simple to make. As long as you master the simple points, you can make the same beautiful one.
Diaoguo pickled pepper bullfrog
Recipe Recommendations
- Bullfrog 5 rats
- Jiang 5 pieces
- garlic 1 head
- shallots appropriate amount
- salad oil 80 grams
- salt 2 tsp
- vinegar 15 grams
- chicken essence Half a teaspoon
- cooking wine 10 grams
- soy sauce 1 teaspoon
- water starch 30 grams
- bean paste 2 tablespoons
- Soaked red pepper of 8
- medium spice
- other
- ten minutes
- ordinary
Steps for Diaoguo pickled pepper bullfrog
1
Kill the bullfrog live, peel the skin and internal organs, chop it into small pieces, clean it, and drain the water for later use
2
Slice ginger and garlic, place pepper in a bowl, set aside
3
Slice ginger and garlic, place pepper in a bowl, set aside
4
Pour the oil into a non-stick pan and heat until it is 90% hot. Add ginger and garlic slices and stir-fry until fragrant.
5
Add bullfrogs and stir fry until meat turns white
6
Pour in pickled peppers, add salt, chicken essence, and pepper
7
Add red oil bean paste, pour in cooking wine and vinegar, and stir well
8
Add appropriate amount of water to make it 50% to 60% full. Bring to a boil over high heat and turn to low heat. Cook until the water is 80% dry. Add water and starch to thicken.
9
Stir well until the sauce is evenly wrapped on the bullfrog, transfer to the hanging pan. Finally, sprinkle with appropriate amount of chopped green onion, and this dish can be served. Sit on a small alcohol stove and warm it up while eating. In such a day, even gods will never changeDiaoguo pickled pepper bullfrog Make Tips
1. Bullfrogs must be killed fresh and alive. If you ask hawkers to kill them on their behalf in the market, you must cook them within an hour after buying them home, otherwise the meat will get old and affect the taste;2. The oil pan must be cooked spicy, add the bullfrogs to stir-fry when the smoke is blowing out, so that the pop-up bullfrogs will be tender and tender. If the oil temperature is too low, a pot of water will burst out, and the meat of the bullfrogs will become old and not taste good; 3. Be sure to choose a non-stick pot. If you use other pots, the meat of the bullfrog will stick to the bottom of the pot, which will be quite a cup of dripping;4. During the process of adding water and stewing, don't copy the bullfrog frequently. If you copy it too frequently, the meat of the bullfrog will be scattered;5. Gently stir fry when finally thickening and collecting the juice to let the sauce wrap evenly, and don't fry it quickly, which will turn into a pot of dregs; 6. For the variety of bean paste, you must choose Puxian red oil bean paste, and try to add the red oil to the pot so that the appearance of the finished vegetables will be beautiful.