During the Spring Festival, every household is indispensable for a hearty hard dish. Today, I would like to recommend to you this hard dish, which is not only delicious, but also easy to make, and perfect for making it yourself at home - it is the spicy boiled bullfrog.
Bullfrog meat is tender, delicious, rich in protein and a variety of nutrients, and is a frequent guest on many people's tables. Making your own spicy boiled bullfrog at home can not only ensure the freshness and hygiene of the ingredients, but also adjust the spiciness and ingredient ratio according to your own taste, which is undoubtedly an ideal choice for family dinners.
Below, let's take a look at the production process of this spicy boiled bullfrog.
First, prepare the required ingredients:Fresh bullfrog, loofah, tofu skin, ginger and garlic, bean paste, hot pot base, cooking wine, light soy sauce, oyster sauce, dark soy sauce, pepper, corn starch, dried chili, Sichuan pepper, etc.
Next, let's start the specific production steps:
1.Cut the loofah and tofu skin into thick strips, cut the bullfrog into pieces and put them in a bowl, add a spoonful of cooking wine, two spoons of light soy sauce, two spoons of oyster sauce, a spoonful of dark soy sauce, an appropriate amount of pepper and two spoons of cornstarch, grasp and marinate for about 10 minutes.
2.Put more oil in the hot pan, put the marinated bullfrog pieces into the pan and fry them until the surface is golden brown, remove and set aside.
3.In another pot, add a little oil, add ginger and garlic and stir-fry until fragrant, then add a spoonful of bean paste and an appropriate amount of hot pot base to stir-fry the red oil.
4.Add an appropriate amount of water, bring to a boil, add the loofah and tofu skin, blanch and remove and put into a bowl.
5.Put the blanched bullfrog in the soup, bring it to a boil again and serve, sprinkle with chopped green onions and minced garlic.
6.Finally, add dried chili peppers and Sichuan peppercorns to the hot oil, fry until fragrant, pour over the bullfrog, and serve.
In this way, a spicy boiled bullfrog dish is complete. The bullfrog served on the table is bright red in color and fragrant, and the spicy taste of chili pepper and Sichuan pepper is perfectly combined with the deliciousness of the bullfrog, which makes people have a great appetite. The refreshing taste of the loofah and tofu skin also plays a good role in balancing, making the whole dish rich in taste and layered.
During the Spring Festival, you might as well try to make this spicy boiled bullfrog at home, so that your family can feel your care and love while enjoying the food. I wish you all a happy Spring Festival, family reunion, and endless food!