Ingredients for Sichuan Bullfrog Hot Pot: Bullfrogs 7, Fish Heads 2, Dried Red Chili Peppers to taste, Dried Sichuan Peppercorns to taste, Onion to taste.
Method for Sichuan Bullfrog Hot Pot: Step 1 Ingredients: Flower carp fish heads 2 (about 100 grams each), jujubes 100 grams, lotus seeds 40 grams, bean sprouts 170 grams, enoki mushrooms (dried) 70 grams, tender Shanghai bok choy 170 grams, cleaned green bamboo shoots 300 grams, potatoes 180 grams, soaked kelp 175 grams, tomato slices, white onion sections, stock, Sichuan salt, ginger slices, garlic oil sauce, chicken essence, each in appropriate amounts.
Step 2: Clean and soak the jujubes until soft; clean the lotus seeds, remove the inner sprout core, and steam until soft for later use. Step 3: Chop the fish heads into 4 pieces, clean, and plate; clean the soaked kelp and plate; clean and plate the bean sprouts; peel and cut the green bamboo shoots into strips, plate; peel and slice the potatoes into thick slices, rinse with water, and plate; remove the stems from the enoki mushrooms, clean, and plate; remove the stems and old leaves from the Shanghai bok choy, clean, and plate.
Step 4: Place a large casserole in the center of the hot pot table, add Sichuan salt, white onion sections, tomato slices, stock, ginger slices, jujubes, lotus seeds, chicken essence, and bring to a boil. Serve with garlic oil sauce and prepared ingredients for immediate cooking.
Characteristics: The soup is pure and sweet, tender and delicious, with the effects of replenishing qi and blood, and benefiting the heart and kidneys.
Cooking Tips for Sichuan Bullfrog Hot Pot: There are tricks to making delicious dishes, and each of my dishes has a little secret. You can search for ‘Sichuan Snacks’ to directly view my recipes!
