Exercise:
Step 1: Kill the bullfrog alive, peel and gut it, chop it into small pieces, clean it, and drain the water for later use;
Step 2: Slice ginger and garlic, put lanterns and pickled peppers in a bowl for later use;
Step 3: Pour oil into the pot, and don't touch it. When the fire is 90% hot, add ginger slices and garlic slices and stir fry.
Step 4: Add bullfrog and stir-fry until the meat turns white;
Step 5: pour pickled peppers, add salt, chicken essence and pepper;
Step 6: add red bean paste, pour in cooking wine and vinegar, and stir well;
Step 7: add an appropriate amount of water, preferably 50% to 60% full, turn to low heat after the fire is boiled, and add starch to thicken when the water content is 80% dry;
Step 8: Stir-fry until the sauce is evenly wrapped on the bullfrog, and then transfer to the hanging pot.
Step 9: Finally, sprinkle a proper amount of chopped green onion, and this dish can be served. Sit on a small alcohol stove and eat while it is hot. Such a day is really a fairy!
Saute bullfrog
Ingredients: 2 clean bullfrogs (with skins), 1/4 onions, half a green pepper, 5 mushrooms, 5 garlic, and a proper amount of garlic.
Exercise:
Step 1: Cut the clean bullfrog into pieces, add a spoonful of raw flour and appropriate amount of yellow wine, mix well for later use, and marinate for about 10 minute.
Step 2: Wash onions, green peppers and mushrooms and cut them into dices.
Step 3: Add the right amount of cooking oil to the pot and turn on the fire. Add garlic and ginger slices when the oil is boiled.
Step 4: After the scent of ginger and garlic comes out, pour in the bullfrog and stir-fry until the bullfrog turns white. Add appropriate amount of soy sauce, yellow wine and water, cover the pot and cook for about 5 minutes.
Step 5: After the pot is boiled, add onion, green pepper and diced mushrooms to stir fry, add appropriate amount of salt, alkali, vinegar, sugar and pepper, stir fry repeatedly to collect soup, add chopped green onion and stir fry evenly to serve.
Bullfrog with flat pot
Ingredients: 2 clean bullfrogs (with skins), 1/4 onions, half a green pepper, 5 mushrooms, 5 garlic, and a proper amount of garlic.
Exercise:
Step 1: Cut the bullfrog into pieces, add a spoonful of raw flour and appropriate amount of yellow wine and mix well for later use. Marinate for about 10 minute.
Step 2: Wash onions, green peppers and mushrooms and cut them into dices.
Step 3: Add an appropriate amount of cooking oil to the pot, turn on the fire, add garlic and ginger slices after the oil is boiled.
Step 4: After the scent of ginger and garlic comes out, pour in the bullfrog and stir-fry until the bullfrog turns white, add appropriate amount of soy sauce, yellow wine and water, cover the pot and cook for about 5 minutes.
Step 5: After the pot is boiled, add onion, green pepper and diced mushrooms to stir fry, add appropriate amount of salt, alkali, vinegar, sugar and pepper, stir fry repeatedly to collect soup, add chopped green onion and stir fry evenly to serve.