On a rainy day, sitting and sipping beside a frog hot pot with friends and family is nothing short of wonderful, right? Today, TasteVN will share with you 2 ways to cook frog hot pot with guava leaves and fermented rice that are extremely appealing. Let’s get cooking and show off your skills with this delicious hot pot dish right now!
1. Frog hot pot with guava leaves
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Frog hot pot with guava leaves Serves 4
Frog 1 kg Guava leaves 150 gr Vermicelli 0.5 kg Sour bamboo shoots 300 gr Tomatoes 3 pieces Straw mushrooms 300 gr Sliced banana tree trunk 200 gr Water spinach 300 gr Oregano 100 gr Cilantro 100 gr Minced garlic 2 teaspoons Vinegar a little Fish sauce 1 tablespoon Cooking oil a little Common spices a little (sugar/ salt/ monosodium glutamate)
How to choose fresh, delicious giang leaves
- You should choose giang leaves that are dark green, large in size, and mature leaves for a more appealing sour taste.
- Fresh and delicious giang leaves are those that are intact, not bruised, and do not have white or black spots on the surface.
- Do not buy leaves that have turned yellow, are wilted, or have tiny holes.
- If you buy giang leaves and do not use them all, you should put the leaves in the refrigerator immediately for preservation. Do not wash them before storing in the refrigerator as this will cause the giang leaves to spoil quickly.
Ingredient images
How to make Frog Hotpot with giang leaves
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Prepare the frog
First, you clean the frogs and wash them with salt and vinegar to reduce the fishy smell.
Next, let the frog meat drain and marinate with 1 spoon of MSG, 1 tablespoon of fish sauce, and 1 teaspoon of sugar for 15 minutes to absorb the spices evenly.
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Prepare other ingredients
For straw mushrooms, use a knife to cut off the dirty stems and soak them in salt water for about 10 – 15 minutes, then rinse clean.
After washing the tomatoes, cut them into wedges.
Pick the bad leaves from the giang leaves, wash them with diluted salt water, and then rinse with clean water.
Next, shred the banana flower and wash the young stems of water spinach with clean water, then drain.
Wash the herbs and cilantro thoroughly, then chop finely.
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Stir-fry frog
Heat a pan on the stove, wait for the oil to heat up, then add the frog and stir-fry on low heat until the meat is firm, then turn off the heat.
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Cook the broth
First, add 2 teaspoons of minced garlic to the pot and sauté until fragrant, then gradually add the tomatoes, sour bamboo shoots, and prepared straw mushrooms and stir-fry for about 5 minutes before pouring in 1.5 liters of water to cook over medium heat.
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Cooking the hotpot
When you see the broth boiling, add the crushed giang leaves and cook until it gets sour. Then, add the stir-fried frog and cook for about 10 more minutes.
Finally, season to taste, add the accompanying herbs, and turn off the heat. The dish is now complete.
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The finished product
The frog hotpot has an eye-catching red and white color, looking extremely appetizing. The broth is rich and sweet from mushrooms, slightly sour from sour bamboo shoots, and the frog meat is tender and incredibly delicious, while the accompanying vegetables are just cooked enough to retain their freshness.
You serve it in a bowl with noodles, pouring the broth and accompanying ingredients over, and it’s ready to enjoy.
2. Frog hotpot with fermented rice
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Frog Hotpot with Fermented Rice Serves 4
Frog meat 500 gr Minced lemongrass 10 gr Lemongrass 2 stalks Pineapple 150 gr (dứa/khóm) Coconut 1 fruit Fermented rice 150 gr Chili 20 gr (green and red chili) Bell pepper 1 fruit Culantro 10 gr Fresh noodles 100 gr Minced chili 5 gr Accompanying herbs 200 gr (bean sprouts/water spinach/…) Minced shallots 10 gr Cilantro 10 gr
How to choose fresh and delicious pineapple (dứa/khóm)
- Choose pineapples that have a natural yellow color, evenly from the stem to the tip, with a round and short shape that will have more flesh and higher sweetness.
- Choose pineapples with large eyes, the more spaced out the better, as this will result in thick flesh and indicate a naturally ripe fruit, not soaked in chemicals.
- Avoid selecting fruits that are uneven in color, have dark brown spots or yellowish-red hues as they are overripe.
- Choose pineapples that, when touched, are not too soft, with skin that is not wrinkled; if you press your finger in and it does not dent, it is fresh and delicious.
- If you smell the aroma of naturally ripe fruit, you should buy it, and avoid purchasing those that have a slightly sour smell like fermentation, as this indicates the pineapple is overripe.
Note: You can buy ready-made pineapple at reputable places, or if you have time, make it yourself at home to ensure hygiene!
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How to prepare Frog Hot Pot with Fermented Rice
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Prepare the frog
When buying frog meat, ask the seller to prepare it for you. When you get home, just peel the frog’s skin, separate the tendons on the frog’s thighs, and wash it with a little white wine or vinegar to remove the fishy smell of the frog meat.
Use a knife to chop the frog into bite-sized pieces and place them in a bowl.
Marinate the frog with 5g of minced chili, half of the minced red onion, 1 teaspoon of seasoning, 1 teaspoon of salt, mix well, and let it marinate for 15 minutes for the frog to absorb the flavors.
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Prepare other ingredients
Cut off both ends of the pineapple, then stand it upright and peel the outer skin (the orange part) clean. Then, place the knife at an angle and make diagonal cuts on both sides of the eyes so that the two cuts form a V shape, removing the eyes of the pineapple.
Continue doing this until all the pineapple skin is removed, wash it clean, and then cut it into bite-sized pieces.
Wash the lemongrass and crush it. Clean the bird’s eye chili and the bell pepper, and chop them finely.
You can ask someone to chop the coconut for you to get the water, or you can buy it and use a knife to cut off the top, creating a hole to pour the coconut water out.
Wash the coriander thoroughly and chop it finely. Wash all the accompanying vegetables and herbs and let them drain.
Note: You can ask someone to peel the pineapple for you to save time.
See more: 5 simple ways to peel pineapple quickly and easily
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Stir-fry frog
Place a pan on the stove, add 1/2 tablespoon of cooking oil, and add the remaining minced shallots to sauté until fragrant.
Then, add the marinated frog to stir-fry evenly until the frog meat turns slightly yellow and firm, then turn off the heat.
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Cooking the hot pot broth
Put the fermented rice into a bowl, then add about 1 bowl of warm water, and use a ladle to stir well to dissolve the fermented rice into the water.
Place a pot on the stove, add 1/2 teaspoon of cooking oil, then add the minced lemongrass, smashed lemongrass, and fragrant ingredients to sauté until fragrant.
When the ingredients are aromatic, add coconut water along with 200ml of plain water, and bring the mixture to a boil.
Once the broth is boiling, use a sieve to strain the fermented rice water from above into the hot pot along with the herbs for flavor.
Season the hot pot broth with the following spices: 1 teaspoon of seasoning powder, 1 tablespoon of sugar, and 1 teaspoon of fish sauce. Adjust the seasoning to taste.
Stir well to dissolve the spices, wait for the broth to boil, then continue to add the sautéed frog meat. Stir well and cook for about 10 minutes until the frog meat is cooked through.
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Finished product
When eating, you dip various vegetables that accompany the hot pot into it, wait for them to cook, then scoop them out to eat with vermicelli, a bit of sliced chili, and the hot pot broth! The frog hot pot with fermented rice is unique with the fresh and sweet frog meat, perfectly cooked combined with the sour and rich broth, making it extremely appealing.
Successful Cooking Tips
- When cooking frog hotpot, you should sauté the frog meat first to make it firm before adding it to the hotpot to eliminate the fishy smell of the frog meat.
- You can use a clay pot for better heat retention, or use an electric hotpot, adding vegetables as you eat to maintain their crispness and freshness.
- Vegetables that can be served with frog hotpot include: water spinach, Malabar spinach, edible amaranth, banana flower, cilantro, and lime leaves.
How to Choose Fresh and Delicious Frog Meat
- You should choose live frogs and ask the seller to prepare them on the spot. Limit buying frozen frogs, as frozen frogs will not taste good and lose some nutrients.
- When buying frogs, you should select wild frogs rather than farmed ones, as farmed frogs, while fat, have watery meat, are soft, and usually taste bland.
- Good frogs are large, have brown-yellow skin, a slender head, bright eyes, a sturdy build, and have yellow or black mottled skin, with a white or slightly yellow belly,…
How to Clean Frogs Properly and Without Fishy Smell
Cleaning Whole Frogs
- First, you need to remove parts such as the head, hands, and feet of the frog.
- Depending on your preference, you can either remove or keep the frog’s skin. If you keep the skin, you should blanch the frog in boiling water and then scrape it clean with a knife to remove parasites.
- The backbone of the frog contains anesthetic substances that are not good for health, so you should also remove the backbone.
- Remove the internal organs and blood vessels in the frog’s muscles, as these organs contain many harmful parasites.
- Once you have removed the above parts, rinse the frog meat with water mixed with vinegar or alcohol together with crushed ginger. While rinsing, use your hands to rub the meat to ensure it is cleaner. Then rinse again with cold water.
- Depending on your intended use, you can leave the frog whole or cut it into pieces for use.
Cleaning Pre-Prepared Frogs
- When processing frogs, the spine must be removed because the spine contains anesthetic substances that are harmful to health.
- Wash the frogs with ginger wine (wine and ginger infusion) or wine and vinegar to eliminate the fishy smell.
- Blanch the frogs with turmeric powder and ginger wine, which helps to color and kill bacteria. This blanching process helps the meat tighten, making it tastier when stir-fried or fried.
Thus, TasteVN has suggested 2 ways to cook frog hotpot with giang leaves and fermented rice that are extremely delicious, appealing, and easy to make. Through this article, hope you will have another delicious dish to refresh your family’s menu! Wish you success in your cooking!
