[Economic Value] Bullfrog is a valuable food with the advantages of fast growth, delicious taste, rich nutrition and high protein content. It can also be exported to earn foreign exchange. Its skin can also be tanned, and it can be used as medicine when it is dirty. Bullfrog grows fast and its meat is tender and delicious. It is a high-grade nutritious food with low fat and high protein. Frog skin can be made into high-grade leather, and its turf is thin, soft and tough, which is a high-grade wallet. Excellent raw materials for belts, ties, shoes, musical instruments and surgical lines. Frog viscera can be used as medicine, and frog oil can be used to make advanced lubricating oil.

Edible menu

Fried bullfrog with pickled pepper

Ingredients: 500g of bullfrog, 20g of green onion 1 50g, 200g of salad oil, 20g of cooking wine10g, 0g of pickled pepper10g, 10g of refined salt150g, 2g of green onion150g, monosodium glutamate and pickled pepper.

Production method: 1. The bullfrog is slaughtered, peeled and washed, cut into pieces, and starched with salt, pepper, dried bean powder and cooking wine. Soak red peppers, remove pedicels, remove seeds and cut into sections, wash green onions and cut into sections, and soak ginger in Kamikiri ginger rice. 2. Heat the oil in the wok to 70% heat and take the bullfrog out of the wok. Heat a little oil in a wok, add ginger rice and pickled pepper, stir-fry until fragrant, add bullfrog, cook wine, add monosodium glutamate and scallion, turn to a wok, and plate.

Saute bullfrog

Prepare a bullfrog, bamboo shoots and green peppers first. Kill the bullfrog and cut it into pieces. Boil it first, then throw it out (remove the blood) and pour a little oil into the pot. Add ginger slices and bullfrog. Stir fry and add green pepper and bamboo shoots. Just add a little yellow wine and half a spoonful of water to stir-fry less. Then add salt, monosodium glutamate, a little sugar and pepper. When the water level drops to half. Just add some starch and pour sesame oil out of the pot.