干锅牛蛙

2024-06-02 21:02:19 567

干锅牛蛙

Details of ingredients

  • 牛蛙2~4只
  • 莴笋200g
  • 300g
  • 老姜3片
  • 大蒜2个
  • 水淀粉10g
  • 干辣椒10g
  • 小米辣2个
  • 二荆条2个
  • 芹菜1颗
  • 生抽15ml
  • 白砂糖5g
  • 料酒30ml(醪糟水)
  • 黑胡椒粉5g
  • 火锅底料20g
  • 泡椒10g
  • 花椒5g

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间一小时

Steps to make 干锅牛蛙

  • 1.牛蛙处理干净后切大块,加黑胡椒粉、盐、白砂糖、料酒腌制15分钟以上
  • 2.干辣椒撕成段
  • 3.莴笋、藕切条,老姜切片
  • 4.小米辣、二荆条切段,大蒜切片,泡椒剁碎
  • 5.芹菜切段
  • 6.热锅起油,下藕条炸至金黄后捞出沥干油
  • 7.腌制好的牛蛙加入水淀粉拌匀
  • 8.炸藕的油继续加入蒜片炒香
  • 9.再加入泡椒碎继续翻炒1分钟
  • 10.下豆瓣酱、干辣椒、花椒和火锅底料炒出红油后下牛蛙翻炒均匀
  • 11.加入料酒或醪糟水快速翻炒后盖上锅盖闷3-5分钟
  • 12.下入藕条继续翻炒2分钟
  • 13.起锅前下入辣椒段、芹菜和莴笋,加生抽和盐调味即可
  • 14.装盘再撒少许芝麻葱花即可
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