Gluttonous frogs

Peculiarity:

The spicy flavor is positive, and the meat is delicate.

Raw material:

100 grams of bullfrog, 0 grams of lettuce, chicken leg mushrooms, Sichuan pepper, garlic, ginger, green onions, green and red peppers, and pickled peppers.

Seasoning:

Vegetable oil, salt, pepper, cooking wine, dark soy sauce, chili oil, pickled pepper juice, and water starch.

Method:

1. Handle the bullfrog cleanly, chop it into pieces, add salt, pepper, cooking wine, and water starch to marinate; Peel the lettuce, wash it and cut it into small pieces; Wash the chicken leg mushrooms; Peel the garlic and wash it; Peel, wash and slice the ginger; Wash the green onions, green and red peppers and cut them into sections; Soak the red pepper and chop it.

2. Blanch the lettuce and chicken leg mushrooms in a pot of boiling water, then remove them and put them in a bowl.

3. Heat oil in a pot, add bullfrogs and fry until they are broken, then remove them.

4. Leave oil in the pot to heat, add garlic cloves, ginger slices, and green onions to stir-fry until fragrant, stir-fry in red peppers to make fragrance, add bullfrogs, pour in a little water to boil, cook in salt, cooking wine, dark soy sauce, chili oil, and pickled pepper juice until the bullfrog tastes, and put them in a bowl with lettuce and chicken leg mushrooms.

5. Heat the oil in the pot, add the peppercorns, green and red peppers and stir-fry until fragrant, and pour them on the frog meat.

The essential:

Bullfrogs should be freshly killed to be delicious and tender, and it is best to cook within 20 minutes after killing, and bullfrog meat should not be marinated for a long time, so as not to affect its taste.

Typhoon shelter puff pastry beef cubes

Ingredient:

Beef shank, typhoon shelter material, puff pastry.

Method:

1. To put it simply, this dish is to cut the beef into small squares, blanch and marinate and then air dry, then wrap it in homemade puff pastry, put it in the oil pan and fry it, take out the oil control and put it on the plate according to the puff pastry puff pastry coloring, and then sprinkle the prepared typhoon shelter material on the puff pastry beef cubes (this method, the puff pastry has a thick shell, although it is crispy and delicious, but it is a little disconnected from the typhoon shelter material, and it feels hard to add).

2. If, after wrapping the puff pastry, the puff pastry should not be too thick, and it will be directly glued to the typhoon shelter material, and the typhoon shelter material will be pasted off during the frying process.

3. The best solution is to remove the oil after the beef is wrapped in puff pastry and then fried, and the surface is blotted with grease and sticky egg liquid, and then dipped in raw typhoon shelter material and fried in the pot, and it is very important to control the heat.

4. Finally, after putting it out of the pot and putting it on the plate, sprinkle a layer of cooked typhoon shelter material on the surface (fried breadcrumbs, fried garlic, fried tempeh, and if you like spicy food, you can also add an appropriate amount of fried chili flakes), salt, chicken essence, monosodium glutamate, etc.

Sichuan rice balls

Make:

5. Chop the pork (fat three and thin seven) with a knife with the old ginger, add salt, soy sauce, monosodium glutamate, egg liquid, sweet potato starch and water after the pot, stir well in one direction, and then send it to the refrigerator for 0 minutes.

2. Heat the lard in the net pot, fry the sprouts and thousands of strips until fragrant, add the fresh soup to boil and boil the flavor, and then squeeze the stirred pork puree into balls by hand, cook it over low heat, add salt and monosodium glutamate, cook the soybean sprouts with the roots removed, and put it in the pot to serve.