How to make frog hotpot?

Hot pot is an irresistible delicacy for the Chinese people. There are many kinds of hot pot base ingredients. Frog hot pot is more popular nowadays, but it is very inconvenient to go to a restaurant to eat it every time. So many people want to know how to make frog hot pot so that they can make it whenever they want to eat it.

1000 grams of farmed frogs, 200 grams of lean and fat pork with skin, 5 pairs of pig brains, 150 grams of buffalo tripe, 100 grams of beef ring throat, 500 grams of winter melon, 100 grams each of dried scallops, pickled vegetables, onions, and green garlic sprouts, and 50 grams of winter vegetables. Seasoning: 150 grams of lard, 3 grams of MSG, 10 grams each of salt, tangerine peel and rock sugar, 25 grams of ginger slices, 2 grams of pepper, 25 grams of cooking wine, 5 grams of Sichuan pepper, and 2000 grams of soup.

1. Kill the frog, cut off its head, peel and remove its internal organs, clean it, chop it into four pieces (with each of its limbs attached), and drain the water. Put the fat and lean pork into boiling water to remove the blood, cook for a few minutes, remove and cut into large and thin slices. Tear off the membrane, blood vessels, etc. of the pig brain, soak it in water, wash it clean, and remove it from the water to drain. Wash the buffalo tripe, tear it into slices and cut it into pieces. Clean the beef ring throat and cut into 6 cm long strips. Peel the winter melon, remove the seeds and pulp, and cut into 0.5 cm thick slices. Wash the scallops and put them in a small bowl. Add a little boiling water and steam them for 10 minutes. Take them out and tear them into pieces by hand after they have cooled. Wash the pickled vegetables and cut into strips. Wash the winter melon and take out the large leaves. Wash, smash and cut onions and green garlic sprouts into sections. Put the above ingredients into plates separately and place them around the hot pot.

2. Wash the wok and place it on the fire. Heat the lard until it is 50% hot. Fry the tangerine peel, ginger slices and Sichuan peppercorns for a while. Add rock sugar, cooking wine, salt and soup and bring to a boil. Skim off the foam, add pepper and MSG, and scoop into the hot pot. Serve and light. First add the frog pieces and cook for a while, then boil the rest.

The seasoning dish is made with ginger juice, vinegar, soy sauce, sesame oil and a little chopped coriander, and each person has one dish.

Note: You can add soup, salt and oil to season the dish while eating. Frogs must be slaughtered and cooked immediately, and must be cooked thoroughly. Raw frogs cannot be eaten, and dead frogs cannot be used. Shredded scallops can be eaten blanched with a small slotted spoon. Winter vegetables should be soaked in water first to wash away the dust on them.