[Ingredients]
Rice 120g
Salt ½ tsp
Oil 1 tsp
Minced Garlic 1 tbsp
Broth 600 ml
Frog 3 pcs
Shaoxing Wine 1 tbsp
Salt 1 tsp
Pepper ½ tsp
Potato Starch 1 tbsp
Sesame Oil 1 tbsp
Oyster Sauce 3 tbsp
Light Soy Sauce 1½ tbsp
Dark Soy Sauce 1 tsp
Shaoxing Wine 1 tbsp
Rock Sugar 1 tbsp
Dried Chili 5 pcs
Ginger 8 slices
Garlic 3 cloves
Spring Onion 3 branches
Black and White pepper 1 tbsp
Sichuan Peppercorns 1 tbsp
Sugar 1 tsp
Chili Padi (appropriate amount)
00:00 Introduction
[Steps]
00:36 How To Prepare Rice
Sprinkle ½ teaspoon of Salt and a teaspoon of Oil in 120 grams of Rice
Put it in the freezer overnight
01:16 How To Cook Porridge
Saute a tablespoon of minced Garlic with a tablespoon of Oil until fragrant
See that the minced Garlic turns slightly golden brown, put in 300 ml of Broth and the frozen Rice
Boil over medium heat. When cooking, the rice must have a rolling motion.
Stir every five minutes to avoid sticking to the bottom
After cooking for ten minutes, turn to medium-low heat and cook slowly
After 20 minutes, the Rice has been cooked. Add half a teaspoon of Salt to give it a little flavor.
Close the lid, turn off the heat and let it bake for ten minutes
02:25 How To Prepare The Frog
Wash the Frog, pat dry the water, and then cut it into pieces
Marinate for half an hour with the following
* Shaoxing Wine 1 tbsp
* Salt 1 tsp
* Pepper ½ tsp
* Potato Starch 1 tbsp
* Sesame Oil 1 tbsp
03:03 How To Prepare Kung Pao Sauce
Add 300ml Broth with the following
* Oyster Sauce 3 tbsp
* Light Soy Sauce 1½ tbsp
* Dark Soy Sauce 1 tsp
* Shaoxing Wine 1 tbsp
* Rock Sugar 1 tbsp
* Dried Chili 5 pcs
03:37 How To Prepare Condiments
* Ginger 8 slices
* Garlic 3 cloves
* Spring Onion 3 branches (keep the white and green ends separately)
* Black and White Pepper 1 tsp (crack it first)
* Sichuan Peppercorns 1 tsp
03:54 How To Cook Kung Pao Frog
Use two tablespoons of Oil to fry Black and White Pepper and Sichuan Peppercorns to make Peppercorn Oil
Separate the Peppercorns from the Oil
Use this Peppercorn Oil to sauté the Ginger slices until fragrant
When you see that the Garlic has turned slightly golden, add the white ends of the Spring Onion and
the mixed the seasonings
Cook slowly over medium heat for about ten minutes
Taste and add Sugar
Separate the residue and put down the Dried Chili
Add Chilli Padi
After putting the Frogs in, turn to high heat
Cook for three to four minutes and it will be just right
Sprinkle the green ends of the Spring Onion
Sprinkle with Shaoxing Wine
Done
[材料]
米 120 克
盐半茶匙
油一茶匙
蒜蓉一汤匙
高汤 600 毫升
田鸡三只
绍兴酒一汤匙
盐一茶匙
胡椒粉半茶匙
生粉一汤匙
芝麻油一汤匙
蚝油三汤匙
生抽一汤匙半
老抽一茶匙
绍兴酒一汤匙
冰糖一汤匙
干辣椒五条
姜片八片
蒜头三瓣
葱三株
黑白胡椒一茶匙
花椒一茶匙
糖一茶匙
指天椒(适量)
[做法]
准备米
洒盐半茶匙和油一茶匙在120 克米里
放进冰格雪过夜
煮粥
用一汤匙油把一汤匙蒜蓉爆香
看到蒜蓉变微微的金黄色
把300毫升高汤和雪过的米放下去
用中火滚,煮的时候,米一定要有翻滚的动作
每五分钟搅动一下,避免黐底
煮完十分钟,转用中细火慢慢煮
二十分钟后米已经煮烂,加半茶匙盐让它有一点底味
把盖盖上,熄火,让它焗十分钟
准备田鸡
洗干净田鸡,把水份印干,然后切开
腌半小时用
* 绍兴酒一汤匙
* 盐一茶匙
* 胡椒粉半茶匙
* 生粉一汤匙捞匀
* 芝麻油一汤匙
准备宫保汁
用 300 毫升高汤加
* 蚝油三汤匙
* 生抽一汤匙半
* 老抽一茶匙
* 绍兴酒一汤匙
* 冰糖一汤匙
* 干辣椒五条
准备佐料
* 八片姜片
* 三瓣蒜头
* 三株葱(葱白和青葱会分开用)
* 黑白胡椒一茶匙(先敲开它)
* 花椒一茶匙
煮宫保田鸡
用两汤匙油,炸黑白胡椒和花椒做出花椒油
把胡椒和花椒隔走
用这个花椒油,把姜片爆香
当看到蒜头已经有微微金黄色就放葱白和
刚才调好了调味料
用中火慢慢煮,大概十分钟
试味,补糖
把渣隔走,把干辣椒放下去
放指天椒,怕辣的话可以少放或不放
放田鸡之后就转大火
煮三四分钟便刚刚好
把青葱段洒下去
再洒上绍兴酒
完成
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