Ingredients: a catty of bullfrog, potato, lettuce, coriander, dried pepper, onion, ginger and garlic, dried starch, salt, white pepper, Sichuan hot sauce, pepper, soy sauce, cooking wine and sugar.

Practice: wash the bullfrog and cut into pieces. Potatoes and lettuce are peeled and cut into strips respectively, and coriander and onion are cut into sections; Remove the skin of garlic, peel off garlic and slice ginger. Put the bullfrog in a bowl, add a little salt and pepper and marinate 15 minutes. Put enough oil in the hot pot, fry the potato chips with low fire until they are 60% hot, and remove them for later use. Pat some dried starch on the pickled bullfrog, fry it in an oil pan until it is slightly yellow, remove the excess oil from the standby pan, leave a little base oil, and add onion, ginger, dried pepper, pepper and garlic to fry until fragrant. Stir-fry a tablespoon of Sichuan beef hot sauce or other hot sauces, add lettuce and potatoes, stir-fry slightly, add appropriate amount of cooking wine, soy sauce and sugar to taste, add fried bullfrog, stir-fry quickly and evenly, and sprinkle with coriander segments. Fried bullfrog with pickled pepper

Materials:

500g of bullfrog, 0/50g of onion/kloc-,200g of salad oil, 0/0g of cooking wine, 0/0g of pickled ginger/kloc-,0/50g of refined salt/kloc-,0/50g of onion/kloc-,2g of monosodium glutamate and pickled red pepper.

Production method: the bullfrog is slaughtered, the head is removed, the internal organs are 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. 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.

Suitable for people and ordinary people. Patients with weak stomach or hyperacidity should eat field chicken. Other functions

The skin of bullfrog can be tanned into high-grade gloves and elastic bands, which are very popular with consumers. Its skin can also be refined into leather glue, which can be used as viscose in jewelry, diamonds, jadeite and other decorations. Its bones, head, internal organs, limbs and feet can also be processed into feed for fish and livestock.

Distribution of China

Almost all over the south of Beijing (including Taiwan Province Province), except Tibet, Hainan, Hongkong and Macau, they are naturally distributed.

Causes and problems of diffusion: it was widely spread around the world because of eating, and 1959 was introduced to China. Bullfrog has strong adaptability, wide feeding habits, few natural enemies, long life, strong reproductive ability, obvious competitive advantage and easy invasion and spread. Local amphibians are in danger of being reduced and extinct, even affecting biodiversity, such as local fish in Dianchi Lake, and threatening some insect populations. Improper early feeding and management methods are the main reasons for its spread. Domestic trade and consumption and processing lack strict management, and it is not uncommon for animals to escape during long-distance trafficking and processing.

Control methods: management should be strengthened, including the management license of bullfrog breeding, the escape prevention measures of domestic trade and trafficking, and the control of catering industry to avoid further expansion of the invasion scope. At the same time, the feeding method was changed from stocking to captivity. In the tadpole stage, the pond is cleaned to control the population. Through positive publicity and acquisition, the adult resources of bullfrogs are captured and consumed to control their number in natural habitats.

Sichuan style glutton frog

Raw materials:

2 bullfrogs, 2 loofahs (peeled and diced), Pixian bean paste (2 tablespoons finely cut), oil pepper 1 tablespoon, pepper 1 tablespoon, a little salt, pepper, a little oil, raw flour, onion, ginger, garlic and Shaoxing wine.

Production: the bullfrog is washed and cut into pieces, marinated with salt for about half an hour, and the process will not be filmed, for fear of scaring you. Put oil in the pot, add onion, ginger and garlic, saute pepper to taste, add bean paste and oil pepper, continue to stir fry, add loofah, stir fry until half cooked, and pour out. Add oil to the pot and fry the bullfrog (it is best to soak it in tender oil, but I really don't want to fry anything at home). After half-cooked, pour the loofah back and continue frying. Drink wine.