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Application of the American Frog Head and Fish Head Soup: Spicy Sauce
Jun 30,2026
Summary: Application of the American Frog Head and Fish Head Soup: Spicy SauceProduct image
Production process
Baiwei Ding Product: "Spicy Flavor Sauce"
Product Specifications: 1kg x 20 bags / barrel1.Ingredients: Fresh fish (1500 g), bullfrog (500 g), bean sprouts (180 g), celery (180 g), black fungus (180 g), tofu skin (150 g), garlic (50 g), ginger slices (50 g), pickled garlic (50 g), pickled chili peppers (50 g), dried chili peppers (60 g), green and red Sichuan peppercorns (20 g).
2.Seasonings: Baiwei Ding Spicy Sauce (300 g), butter (100 g), Baiwei Ding Seasoning Powder (30 g), Baiwei Ding Fish Marinating Mix (15 g), wheat flour (20 g), water (50 mL), egg white (1–2 tbsp), aromatic oil (20 g), cooking oil (60 g).
3.Steps:
1) Prepare bullfrog: Clean and halve. Set aside.
2) Prepare fish: Clean, debone, and slice fillets 8–10 mm thick. Marinate 15 min in scallion–ginger water, salt, and Shaoxing wine. Rinse 4–5 times until foam-free. Repeat same rinse for bones and heads.
3) Coat fish: Drain fillets; mix with Fish Marinating Mix, flour, water, and egg white. Refrigerate 10 min.
4) Prep vegetables: Blanch black fungus and tofu skin 1 min. Slice celery and lettuce. Layer blanched vegetables, bean sprouts, and celery in bowl. Toss with sesame oil; set aside.
5) Make broth: Heat oil and aromatic oil. Sauté ginger, garlic, peppercorns, pickled chilies, dried chilies, and butter until fragrant (≈1.5 min). Add 3000 mL water; boil. Stir in sauce and seasoning powder. Add fish bones and heads; simmer 4 min. Strain broth.
6) Cook fish: Return broth to boil. Gently add fish slices; cook 60–90 sec until opaque. Remove and place over vegetables.
7) Finish: Reheat wok oil to 180 °C. Fry reserved peppercorns and dried chilies 15 sec. Pour hot oil over dish. Garnish with cilantro.
Material quantities
Number
Materials
Quantity
Ratio
Note
1
Live fish
1500g
2
bullfrog
500g
3
Bean sprouts
180g
4
Lettuce
180g
5
Mushroom
180g
6
Thousand sheets
150g
7
Garlic
50g
8
ginger
50g
9
pickled ginger
50g
10
Pickled Pepper
50g
11
Dried chili peppers
60g
12
Sichuan peppercorns
20g
13
Baiwei Ding Brand Spicy Flavor Sauce
300g
1:10
Sauce-to-ingredient ratio suggestion (can be adjusted slightly according to personal taste) 14
Baiwei Ding Seasoning Powder
30g
1%
Suggested ratio of seasoning powder to ingredients (can be adjusted slightly according to personal taste) 15
Butter
100g
16
Baiwei Ding Pickled Fish Seasoning
15g
3%
Corresponding to 500 grams of fish 17
Clear water
50g
1%
Corresponding to 500 grams of fish 18
cornstarch
20g
19
Egg white
Appropriate amount
20
Soybean oil
Appropriate amount
21
Balancing oil
Appropriate amount
Baiwei Food (Guangzhou) Co., Ltd. Website: www.baiweiding.com
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Tel: +86-02086845848 | Phone:+86 13719288655 | E-mail: info@baiweiding.com
3 Building, 1st and 2nd Floors, Fuye Industrial Park, No. 21 Xinhua Road, Shiling Town, Huadu District, Guangzhou City, Guangdong Province, Ghina
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