2. Use a kitchen knife to cut a knife from the back to the bottom of the bullfrog (only cut the epidermis)

3. Pull the skin out of the cut back, grab the bullfrog's back with the right hand and pull the skin down with the left hand.

4. Pick off the toes of the bullfrog when the skin is pulled to the front and rear feet of the bullfrog.

5. Then take out the internal organs and wash them.

Common cooking methods of bullfrog;

First, pickled bullfrogs

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, the head is peeled and 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. ?

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.

Second, the fried bullfrog:

1, prepare a bullfrog, bamboo shoots and green peppers first.

2, the bullfrog kills the block, first boiled and then waved out (until bloody) and then poured a little oil into the pot.

3. Put ginger slices, add bullfrogs and stir fry; Add green pepper and bamboo shoots and stir-fry a little; Just add a little yellow wine and half a spoonful of water.

4. Then add salt, monosodium glutamate, a little sugar and pepper.

When the water is half full, take some powder and sesame oil out of the pot and put it on the plate.

Third, the method of making cold pot bullfrog

Ingredients: bullfrog

Ingredients: Pleurotus ostreatus, Luohan bamboo shoots and konjac.

Seasoning: Zanthoxylum bungeanum and pepper

Production technology: the production technology of cold pot bullfrog is relatively simple.

1, put a little oil in the iron pot, oil the peeled and washed bullfrog, and then take the bullfrog out of the pot;

2. Stir-fry the ingredients and seasonings, and stir-fry the fragrance after a few minutes;

3. Add water to the wok, add bullfrogs, ingredients and seasonings, stew for 5 minutes on high fire, and take out.

4, after the pot, put it in a cold iron pot, that is, the cold iron pot bullfrog.

Description: In cold weather, bullfrogs, ingredients and seasonings can also be eaten directly in a hot iron pot. Besides bullfrog, it can also be stewed with fish such as catfish and pork ribs. You can also add Chinese wolfberry, red dates and other medicinal materials when stewing.

Taste: spicy and delicious.

Nutrition: Braised bullfrog can absorb a lot of iron and prevent iron deficiency anemia.