There are still many people eating bullfrogs. Teach you: the home-made recipe of "Pickled Pepper Bullfrog", which is full of color, flavor and flavor. Hurry up and save it!

Ingredients?

Bullfrog

800g

Garlic

40g

Ginger

30g

Red pickled pepper

40g

Scallion

Appropriate amount

The chef will teach you: How to make "Pickled Pepper Bullfrog" at home, it is full of color and flavor, how to collect it quickly?

First we prepare 3 bullfrogs (about 800 grams) and cut open the head of the bullfrog. Then peel off the skin (students who don’t know how can leave it to the stall owner), take out the bullfrog’s internal organs and clean them for later use

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First we chop off the front and rear claws of the bullfrog, and then chop them into small pieces of uniform size for later use

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Marinate: Add a spoonful of oyster sauce (about 2g) to a bowl, add pepper (a little), add soy sauce (3g), add egg white (appropriate amount), and finally add a spoonful of dry starch (about 3g), mix well and set aside< /p>

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Accessories: Prepare garlic (40g) and cut into small pieces for later use. Prepare ginger (30g) and cut into small pieces for later use. Prepare Cut red pickled pepper (40g) into small pieces and set aside. Finally, prepare a few green onions (a few) and cut them into small pieces for later use

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Preparation : First we heat the pot until it emits green smoke. After the pot is hot, add a spoonful of vegetable oil (about 300 grams), and then slide the processed bullfrog into the pot until it is 7 mature. Slide the bullfrog to 7 and then pour it out to control the oil and set aside

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Then add an appropriate amount of vegetable oil and heat the oil to 5 Become hot. When the oil is 50% hot, add an appropriate amount of green peppercorns and stir-fry. Then add the chopped ginger and garlic particles, then turn on medium-low heat and sauté the ginger and garlic until fragrant

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After the ginger and onion are fragrant, cut into pieces Add the good red pickled peppers to the pot, and then use the remaining heat to stir-fry the pickled peppers a few times. Stir-fry for a few times, add 5 grams of bean paste to the pan, turn on low heat and stir-fry the bean paste until fragrant and the red oil will appear.

After the bean paste is stir-fried, add the smooth bullfrog to the pot and stir-fry over medium heat for 30 seconds. Stir-fry the bullfrog until fragrant, then add 100 ml of beer, then reduce to low heat and simmer for 2 minutes

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Seasoning: add sugar ( a little) to add freshness, add pepper (a little), add chicken essence (1g), and finally add light soy sauce (3g), pour it from the side of the pot, then turn on medium heat and cook for 10 seconds

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After 10 seconds, add a little oil, add the chopped green onions to the pot, and finally turn on medium heat and stir-fry for a few times before serving. plate. ?

A very delicious pickled bullfrog is ready

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