Buzz
The frog you should choose is our native frog. Differentiating them is quite simple. Our native frogs are usually smaller than regular frogs, and you should buy them while they are still alive. Wild frogs have slender heads, bright eyes, thick thighs, and muscular legs. Their bellies are often tinged with yellow.
Northern-style Frog Hotpot Recipe
Step 1: Making the Broth
- Peel and crush the garlic and lemongrass. Divide the garlic into 2 portions.
– Clean the beef bones thoroughly. Boil them once to remove all the dirt and residue. After the initial boil, rinse them well before putting them in the pot. Add 1 liter of filtered water and simmer. When simmering the bones, start from boiling water, then simmer gently for about 1 hour to make the broth sweet.
– During the bone simmering process, remember to skim the foam regularly to keep the broth clear.
– Heat oil in a pan, wait until the oil is hot, then add the tofu skin and fry until golden and crispy, then transfer to a plate.
Step 2: Marinating the Frog Meat
– Pre-prepared frog meat is marinated with 1 tablespoon of turmeric powder (which helps eliminate the fishy smell of frog meat and gives the hotpot broth a very appealing color), 1 tablespoon of seasoning powder or broth mix, and 1/2 pounded garlic cloves. Put on gloves, mix the ingredients well, and marinate for about 30 minutes to let the frog meat absorb the rich flavor.
Step 3: Preparing the Ingredients for Frog Hotpot
– Clean the bamboo shoots, cut into bite-sized pieces, then blanch them briefly in boiling water to remove any toxins, drain, rinse, and squeeze out excess water.
– Prepare the shallot flowers, shiso leaves, betel leaves, and perilla leaves by cleaning, draining, thinly slicing, and arranging them on a plate.
For hotpot lovers, opt for tender, small-stemmed morning glory. Pluck the young shoots, wash thoroughly, drain, and arrange on a plate. Clean and soak the shiitake mushrooms till tender.
Step 4: Sauté the frog meat.
Heat a pan, add 2 tablespoons of cooking oil. Once the oil is hot, add the marinated frog meat, stir in chili paste (the amount depends on your spice preference).
Sauté over high heat until the frog meat turns slightly golden. Then add half of the drained bamboo shoots and bamboo leaves, season to taste.
Evenly stir-fry the firm bamboo shoots over medium heat, then add half of the chopped spring onions and basil leaves. You can also add half of a finely chopped chili without seeds if you prefer it spicy. This frog hotpot dish will become fragrant, delicious, and no longer have any fishy taste. Stir well, then transfer the frog and bamboo shoot mixture to a plate.
Step 5: Complete the spicy frog and bamboo shoot hotpot.
Heat a pan, add 2 teaspoons of cooking oil, wait until the oil is hot then add crushed lemongrass and half of the remaining garlic to sauté until fragrant. Once the oil is hot, add the remaining bamboo shoots to stir-fry.
Next, pour in enough sweetened bone broth into the pot, bring to a boil then add seasoning granules to taste.
Next, pour the broth into the pot, add soaked shiitake mushrooms and a few pieces of tofu skin into the broth.
Watch our tutorial video for making the most delicious frog hotpot.
Learn how to make frog hotpot easily at home.
Hope these tips help you effortlessly prepare a simple homemade frog hotpot. Wishing you success!
Posted by: Đức Phạm
Keywords: How to make authentic Hanoi-style spicy frog hotpot deliciously at home
