Five bullfrogs, eight pickled peppers in lanterns, five slices of ginger, one head of garlic, 80g of oil, 2 tsps of salt, half a tsp of chicken essence, appropriate amount of pepper, cooking wine 10g, soy sauce 1 tsp, 2 tsps of bean paste, vinegar 15g, appropriate amount of water, 30g of water starch and onion.

working methods

1. Kill bullfrog alive, peel and gut it, chop it into small pieces, wash it, and drain it for later use;

2. Slice ginger and garlic, and put lanterns and pickled peppers in a bowl for later use;

Pour the oil into the pot and don't touch it. When the fire reaches 90% heat, add ginger slices and garlic slices and stir fry;

4. Stir-fry the bullfrog until the meat turns white;

5. Pour in pickled peppers, add salt, chicken essence and pepper;

6. Add red bean paste, pour in cooking wine and vinegar, and stir well;

7. Add the right amount of water, preferably 50% to 60% full. When the fire boils, turn it down. When the water is 80% dry, add water starch to thicken;

8. Stir well until the sauce is evenly wrapped on the bullfrog, and then transfer it to the hanging pot.

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!

skill

1, bullfrogs must be slaughtered fresh. If the hawker kills in the market, he must cook it within one hour after buying it back, otherwise the meat will get old and affect the taste;

2, the oil pan must be spicy, when burning blue smoke, the bullfrog will be fried, so that the bullfrog will be fresh and tender. If the oil temperature is too low, it will burst the pot water, and the meat quality of bullfrog will become old and not delicious;

3, be sure to choose not to touch the pot. If you use another pot, the meat of the bullfrog will stick to the bottom of the pot and you will be disappointed;

4. In the process of boiling with water, don't copy bullfrog frequently. If you copy too often, the meat of the bullfrog will be scattered;

Finally, when your juice thickens, stir it gently so that the sauce can be evenly wrapped. Don't stir fry quickly, it will be fried into a pot of slag;

6, the variety of bean paste must choose Qixian red oil bean paste, try to add red oil to the pot, so that the appearance of the dish will look good.