Column B: Skills: Cooking
| Man Gang Mu Han compiled
| grow up with the PM10 Man
Hello everyone, today I would like to share with you a famous Sichuan dish--- diving bullfrog. There are many ways to make this dish, how to make the meat delicious Q bomb without fishy taste? There are a lot of tricks here, and I hope you can master them.
First of all, we have to prepare two live bullfrogs, which must be killed and cooked fresh to be delicious. Remove the bullfrog's fingernails and cut them from the middle, the flesh of the thighs is not easy to taste, you must change the flower knife slightly, and the meat elsewhere should be chopped into large pieces.
After the bullfrog meat is changed, put it into the basin and wash it with water, and the blood and water on the bullfrog must be cleaned, so that the bullfrog can be white and tender without fishy taste, and wash it as many times as possible until it is washed white.
Next we carry out salting, add 2 grams of salt, a small amount of pepper, grasp and pinch by hand for 3 minutes, then add a small amount of cooking wine to fishy, continue to grasp and pinch by hand, the speed of grasping should be fast, the intensity should be moderate, and then add protein to continue to pinch, protein can make the bullfrog whiter and tenderer, and finally sprinkle a small amount of sweet potato starch to lock the water on the bullfrog.
Next we prepare the excipients. Two green shoots, cut into diamond-shaped chunks, then cut into thin slices and place in a bowl. Prepare the pickled ginger to be chopped into minced, a few strips of pickled chili pepper cut into minced, a few fresh millet peppers cut into small cubes to increase the spiciness, if you can not eat too spicy can not be added, garlic 20 grams cut into granules, fresh green and red peppers cut into small pieces to increase the color of the dish, and then prepare some small shallots, shallots are put in when the pot is raised, and after preparing the accessories, start to stir.
Add water to the pot, add a small spoonful of salt to adjust the bottom taste, add green shoots and pour a small amount of clear oil, so that the color of blanching is more emerald green, blanch the water for 10 seconds and then drain, so as to achieve the purpose of maintaining the crispness of the bamboo shoots. Then wash the pot and heat it up, moisten the pot with oil, add a little cooked rapeseed oil and add garlic grains, stir-fry until golden brown, or add a few green peppercorns.
Then down to the bullfrog, this step can make the bullfrog meat tighten, shape without rotting, simmer until the bullfrog meat rolled up, add the prepared pickled ginger and bubble sea pepper, let the bullfrog suck enough to soak the taste of ginger and bubble sea pepper, and then add 10 grams of watercress sauce, stir-fry red oil over low heat, add half a bottle of beer, beer can be a good removal of fishy taste and increase aroma.
After seasoning, add a little salt, pepper, down into the green pepper segment, simmer for 4 minutes with a low heat, let the bullfrog suck enough taste, pour in a small amount of rattan pepper oil, down into the shallot segment, three or five seconds can be out of the pot, when plated with blanched green shoots on the bottom, so that a fragrant diving bullfrog is ready.
Friends, have you learned this dish?
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