[Detailed method of beautiful frog head]_ making method _ how to make

[Detailed method of beautiful frog head]_ making method _ how to make

The beautiful frog fish head hot pot is very popular in Sichuan. It belongs to a hot pot variety. Its base is fried in a similar way to butter hot pot, but it will add some pickled peppers when it is fried, and also add wildJapanese pepper and ground ginger, etc., so it tastes spicy but not dry.

It feels very layered, so let ‘s take a look at the detailed method of the beautiful frog head.

Detailed method of frog fish head. The beauty frog fish head hot pot has two main ingredients, one is the fish head and the other is the bullfrog. The processing is not complicated. The key lies in the method of cooking the bottom material and red oil.

Step 1 fry the bottom material.

The method of frying the frog head hotpot base is similar to that of the traditional butter hotpot base, except that the pickled pepper, ginger and wild pepper are added during the frying, so the flavor is not spicy.Dry and very layered.

The method of frying the bottom is as follows: Burn the pure rapeseed oil 100 until the oil smokes, turn off the heat, cool for 10 minutes, and then add the vegetable ingredients (3 small chives section, round onion block 1.

5 kilograms, 2 kilograms of pineapple ginger), immerse in low heat until the vegetable material turns golden brown, remove the residue, and put in hot pot watercress 7.

Stir in 5 kilograms, add 10 kilograms of chili peppers, fry for about 20 minutes on medium heat, 4 kilograms of pickled peppers, and 2 ginger balls.

5 pounds, a complete soya pepper 1

5kg, learn the authentic beauty frog fish head technology, search: Chengdu Shangshanjia cuisine.

Continue to stir fry over medium heat for 20 minutes until fragrant.

5 kg, stir-fry the flavor of tempeh, and then add the spices (star anise, citronella each 120 grams, cinnamon, 150 grams each, fragrant sand, citron 100 grams each, 80 grams fragrant leaves, 70 grams fragrant fruits, white200g each of cardamom and spirit grass, 400g of cumin and 60g of cloves, just grind), continue frying for about 30 minutes, add 4 green peppers soaked in water in advance, crush 1 rock sugar, and fry to 20Minutes, pour 1 thousand high spirits and stir well, then turn off the heat.

After standing for 48 hours, add the bottom material into the steam box and heat it slightly to separate the upper layer of grease from the bottom layer.

Step 2 Process the fish head and bullfrog.

Take fresh squid head 1.

5 pounds clean, add 20 grams of white wine, 30 grams of ginger, 30 grams of simmered juice, 10 grams of salt, 150 grams of base material, mix well, and marinate for 3 minutes.

Wash 1 kg of net bullfrog, add 5 grams of salt, 10 grams of cooking wine, 100 grams of base material and mix well without changing the knife.

Step 3 processes the finished product.

Take a large pot and pour clear soup or water for 2 months. The bottom material is 500 g-600 g, ginger slices, 20 g each of garlic, 50 g of fresh pepper. After the fire is boiled, add 20 g of chicken essence and fish head, Boil for 4 minutes, then add the bullfrog, cook for another 3 minutes until cooked, put into the hot pot.

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1 kg-1 of the red oil separated during the frying base.

Add 5 kilograms to the wok. When it is hot to 30%, add 50 grams of dried green pepper and 30 grams of dried chili peppers. Stir fry over medium heat. Pour a small amount of fat into the hot pot.