Sichuan Spicy Dry Pot Bullfrog

Name: Sichuan Spicy Dry Pot Bullfrog
Total time: 45 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 2 g black pepper; 800 g bullfrog; 150 g celery; 30 g chili peppers; 15 g chinkiang vinegar; 15 g cornstarch; 10 g Dark soy sauce; 40 g Doubanjiang; 40 g garlic; 30 g ginger; 200 g lotus root; 200 g potato; 8 g salt; 70 g scallions; 10 g sesame oil; 60 g Shaoxing wine; 15 g Sichuan peppercorns; 40 g soy sauce; 5 g Star Anise; 10 g sugar; 150 g vegetable oil

⏱️ 45 dk 🔥 700 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
2 g bay leaf
2 g black pepper
800 g bullfrog
150 g celery
30 g chili peppers
15 g chinkiang vinegar
15 g cornstarch
10 g Dark soy sauce
40 g Doubanjiang
40 g garlic
30 g ginger
200 g lotus root
200 g potato
8 g salt
70 g scallions
10 g sesame oil
60 g Shaoxing wine
15 g Sichuan peppercorns
40 g soy sauce
5 g Star Anise
10 g sugar
150 g vegetable oil

Hazırlanışı

Cut 800 g bullfrog into bite-sized pieces and marinate with 15 g cornstarch, 40 g soy sauce, and 60 g Shaoxing wine.

Slice 200 g potato, 150 g celery, 200 g lotus root, 30 g chili peppers, and 40 g garlic.

Heat 150 g vegetable oil in a wok and stir-fry 15 g Sichuan peppercorns, 2 g bay leaf, and 5 g Star Anise until fragrant.

Sichuan Spicy Dry Pot Bullfrog

Malzemeler

Hazırlanışı

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