Super Delicious Frog Legs with Bighead Carp – Just Looking at the Color Makes Your Mouth Water, and the Dish is Spicy and Flavorful
Production:
1Fresh bighead carp head (about 750g), cleaned and cut into large pieces, added with 5g salt, MSG 2g, white pepper 2g, and 15g of rice wine. Marinate for 15 minutes, then remove and rinse clean.
2Net frogs 500g, cleaned and cut into pieces.
3Green shoots 250g, blanched in boiling water, then drained and put into a container with a pad.
4In a pot, heat salad oil and mature chicken oil to 50% hot, then add 50g of scallion segments, ginger slices, and garlic cloves, followed by 250g of Sichuan red chili sauce, stir-fried over medium heat until the oil turns a bright red color, then pour in 1kg of bone broth, bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
5Strain out the dregs, add salt 5g, sugar 5g, white pepper 3g to season, then pour in the carp pieces and boil for about 10 minutes before removing from heat and pouring into the container.
6In a pot, heat salad oil and mature chicken oil to 40% hot, then add 250g of large red dry chili peppers, 50g of seven-star pepper pods, stir-fry over medium heat until fragrant, then pour over the dish, sprinkle with 2g of coriander, 1g of fried white sesame seeds.
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