Spicy Poached Fish and Frog Combination

The spicy boiled fish is super appetizing and goes well with rice. The aroma of pepper and chili pepper is overflowing. It is oily but not greasy, spicy and refreshing. The frog meat is tender. It looks spicy, but it tastes fragrant, spicy and very smooth.

Ingredients

Steps

Ginger slices
Chop garlic
Mushroom, cut in half
Dried shiitake mushroom, cut into 4 pieces
Clean the fish
Cut coriander
Wash the enoki mushrooms and cut off the heads
Clean the fish bones
Wash the fish fillet
Duck blood slices
Wash the frog
Marinate the frog with a little salt for 10 minutes
Mix the fish bones with salt, sugar, soy sauce and cornstarch.
Add oil and marinate for 10 minutes
Add salt, sugar, soy sauce and cornstarch to the fish fillet and mix well.
Finally add oil and marinate for 10 minutes
When the water boils, add the mushrooms and mushrooms and cook for 6 minutes.
Remove and set aside
When the water is boiling, put the enoki mushrooms in and cook for 1 minute
Remove and set aside
Heat oil in pan
Pour in the ginger and garlic and sauté together
Then add pepper
Add dried chili peppers
Then add hot pot base
Slow fry all the way
Smell the rich aroma, pour in 1500 ml of boiling water
After boiling for 10 minutes, add duck blood and cook for another 8 minutes
Scoop out the duck blood and set aside
Add frogs to the soup after it boils
Cover and cook for 6 minutes
Pick up the frog
Remove the fish bones and cook for 3 minutes
Pick up
Boil the fish fillet for 1 minute
Pick up
Pour the soup in the pot (it is best to drain the dregs)
Scallion
Heat the pan, add oil and fry the peppercorns over low heat until fragrant.
Then pick up the pepper and put it on the fish
Leave the oil from frying peppers and add dried chilies. Stir-fry over low heat until you feel the peppers slowly turning darker. Turn off the heat immediately.
Put pepper on the fish
Drizzle with remaining oil
Sprinkle with cilantro and serve