Main ingredients
Bullfrog
500g
Accessories
Onion
20g< /p>
Green pepper
20g
Red pepper
20g
Dried pepper segments
20g
Onion segments
15g
Ginger shreds
15g
Garlic slices
10g
Salt
6g
Cooked flour
50g
Chicken essence
2g
Oil
50g
Cooking wine
7g
Pepper and salt
10g
p>Steps
1. Start: Automatic start
Time: 0 S
Temperature: 0 ℃
Onions and green peppers Wash and slice red peppers for later use
2. Start: Automatic start
Time: 0 S
Temperature: 0 ℃
Bullfrog wash Cut into small pieces and put into a container. Add scallions, shredded ginger, rice wine, salt and monosodium glutamate and soak for half an hour. Then pat on cornstarch
3. Start: Automatically start
Time: 280 S
Temperature: 220 ℃
Pour about half a pound of refined oil into the pot and bring it to a boil, then add the cornstarch-coated beef baby and fry until golden brown, then remove and control the oil
p>
4. Start: Manual start
Time: 120 S
Temperature: 220 ℃
Put in onions, green peppers and red peppers and drain them out. Oil control
5. Start: Automatic start
Time: 120 S
Temperature: 220 ℃
Leave a little oil in the pot and let it boil Add onion segments, garlic slices, ginger shreds and dried chili pepper segments and stir-fry until fragrant
6. Start: Automatic start
Time: 60 S
Temperature: 220 ℃
Add the fried beef baby and stir-fry while adding salt and pepper
Tips
The time and temperature involved in the recipe are because I use the ones at home. A new type of smart stove can control the time, temperature and other things, making it comparable to a famous chef!