material

2 kg bullfrog, 5 pickled peppers, 1 pickled ginger, 8 garlic cloves, red bean paste, green pepper, cooking wine, a little soy sauce, bean powder, onion and monosodium glutamate.

working methods

1. The bullfrog should be cleaned after being bought, taken home for cleaning, drained, seasoned with cooking wine and bean powder for at least 10 minutes, then blanched with boiling water, and then taken out and drained for later use. Let the bean powder solidify on the bullfrog, which is also tender, so that cooking will not burn the pot. )

2. Soak ginger and cut it into fine grains, and cut pickled peppers and green onions into sections.

3, put more oil in the hot oil pan, first stir-fry the watercress, pepper, pickled ginger, pickled pepper, garlic cloves and cooking wine together, then stir-fry the bullfrog for a while, and mix the water just past the bullfrog.

4, simmer for a few minutes, simmer until the soup is less, add onion, monosodium glutamate, or put some balsamic vinegar.

Griddle cooked bullfrog

material

2 bullfrogs, half garlic, onion 1 head, 2 bright red peppers, 5 slices of ginger, 4 tablespoons of cooking wine, 2 tablespoons of sugar, 2 tablespoons of Laoganma spicy lobster sauce, 1 handful of coriander, 2 tablespoons of soy sauce, 5 tablespoons of salt, sesame oil and olive oil.

working methods

1. After washing, cut each bullfrog into small pieces of about 5 cm and add oil. Stir-fry and marinate for 5 minutes. Cut the onion into large pieces. Cut the red pepper into sections.

2. Prepare a dry pot, heat it with a candle at the bottom, and pour 5 tablespoons of olive oil into the pot to avoid burning the pot.

3. After the wok oil is hot, pour in garlic cloves, peppers, ginger slices and lobster sauce and stir fry.

4. Stir-fry the bullfrog 1 min, then stir-fry the ingredients of pickled bullfrog and onion for two minutes, add salt according to the taste, and turn off the heat.

5. Move the bullfrog into the dry pot, sprinkle with coriander and sesame oil and serve.

Bullfrog with garlic flavor

material

Bullfrog 500g shallot 1 ginger 1 garlic 10 petal edible oil 30g olive oil 1 teaspoon soy sauce tablespoon cooking wine tablespoon pepper 1 teaspoon refined salt 1 teaspoon sugar 1 teaspoon monosodium glutamate 0.5 teaspoon.

working methods

1. Slaughter and wash the bullfrog, cut it into 8 pieces, put it in a bowl, add sugar, olive oil, soy sauce, salt and cooking wine, mix well and marinate for 30 minutes;

2. Peel garlic, fry it in hot oil until it is light yellow, and take it out; Wash ginger and slice; Wash onion and cut into sections;

3. Pour oil into the pot, heat it, add ginger slices and stir-fry until fragrant, add bullfrog and stir-fry, then add garlic, pepper, water and monosodium glutamate, bring to a boil with high fire, turn the heat down and cover for 25 minutes, and sprinkle with onion.

Bullfrog with ginger onion

material

Bullfrog 400g shallots, coriander, ginger slices, dried peppers, boiled water, 500ml soy sauce, clear sauce, gravy: oyster sauce, gravy: sesame oil, gravy: white pepper, corn flour.

working methods

1

Mix the gravy and bullfrog evenly, and finally add corn flour and mix well to lock the fragrance of the gravy and the moisture of the bullfrog, so that the meat will not be hard and thick.

2

Prepare all materials: a lot of shallots are cut into sections, and a little powder is cut; Chop coriander; Ginger is cut into small pieces and eaten together after cooking. Red peppers or dried peppers are cut to remove seeds.

three

Hot oil pan, pour ginger slices, onion segments and peppers in turn.

four

After the fragrance comes out, push it aside, pour in the pickled bullfrog and stir fry until it is about five-ripe, which is more delicious.

five

Leave the seasoning in the pot, pour it into boiling water and boil it; Pour some soy sauce, soy sauce and mushroom powder (or other monosodium glutamate powder instead).

six

After the soup is boiled, pour in the bullfrog; Thicken slowly to thicken the soup base. Add chopped green onion and coriander before serving.

Spicy jinbao bullfrog

material

500g bullfrog, green pepper 1, red pepper 1, 3 cloves of garlic, 3 slices of ginger, 2 tablespoons of Chili sauce 1 tablespoon, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine and 6 peppers/kloc-0.

working methods

1. Wash the bullfrog, chop it into large pieces, put it in a bowl, and sprinkle with soy sauce.

2. Pour in the cooking wine, grab it evenly and marinate for about half an hour.

3. Cut green and red peppers and slice ginger and garlic.

4. Take a tablespoon of Chili sauce and put it in a bowl.

5, put a little oil in the pot.

6. When the oil is 30% hot, add pepper and stir-fry until fragrant.

7. Take out the pepper and throw it away. Pour the hot oil into the Chili sauce and stir well.

8, the pot is hot, put back the right amount of oil.

9. Add ginger and garlic and stir-fry for fragrance.

10, put in the bullfrog.

1 1, stir-fry for about 3 minutes, add green pepper and stir-fry 1 minute.

12, turn off the heat, pour in the Chili sauce and stir well.

Tasty bullfrog

material

Ingredients: bullfrog 1 000g, dried red pepper 50g, perilla10g, garlic cloves 20g, eggs1piece. Seasoning: 2g salt, 5g monosodium glutamate, 5g oyster sauce, 2g chicken powder, 3g soy sauce, 5g yellow wine, bean paste 10g, 50g broth, salad oil 1250g and 2g onion.

working methods

1. The bullfrog is slaughtered, peeled, cut into 2cm square pieces and marinated with salt, monosodium glutamate and egg white10min.

2. Put the wok on a big fire, add the oil and burn it to 80% heat, then add the bullfrog pieces to soak and fry for 4 minutes, until it is tender and tender, and filter the oil.

3. Leave the base oil in the pot and heat it to 70% heat. Stir-fry dried red pepper, perilla frutescens and garlic cloves, add bullfrog pieces, add broth, add salt, monosodium glutamate, oyster sauce, chicken powder, soy sauce, yellow wine and bean paste, simmer for 5 minutes, take out the pot and put it on a plate with fine bamboo mesh, and sprinkle with chopped green onion.

Wa bullfrog

material

Materials: bullfrog1000g, mushroom10g, red pepper10g. Seasoning: salt 10g, Taitaile chicken essence 3g, ginger and garlic cooking wine 10g, salad oil 2000g (actual dosage is 10g), and spicy girl sauce 5g.

working methods

1. Slaughter bullfrog and cut it into cubes with a square of 1 cm, and cut mushrooms, red peppers, ginger and garlic into diamond-shaped blocks for later use.

2. Marinate the chopped bullfrog with salt, chicken essence and cooking wine for 10 minute.

3. Put the oil in the pot until it is 70% hot, then remove it from the fire, put the bullfrog in it and fry it for 1-2 minutes until it is tender, then take it out and drain it for later use.

4. Leave the oil in the pot and heat it to 60%. Stir-fry ginger, garlic, mushrooms and red pepper until fragrant. Add the fried bullfrog and spicy girl sauce, stir-fry evenly over high fire, pour sesame oil into the pot and put it in a hot tile.

Boiled bullfrog

material

600g bullfrog, carrot, bean curd, lettuce, oil, Pixian bean paste, spiced powder, onion, ginger, garlic, cooking wine, salt. Soy sauce, chicken essence, starch.

working methods

1, the bullfrog is washed and chopped into small pieces, and marinated with cooking wine, salt, soy sauce and starch for 20 minutes.

2. Cut tofu, lettuce and carrots, and chop onion, ginger and garlic.

3. Stir-fry shallots, ginger and garlic, Pixian bean paste and spiced powder with hot oil.

4. Boil water, tofu, lettuce and carrots for 2 minutes.

5. Season with salt and chicken essence.

6. Add the pickled bullfrog and simmer for 3 minutes, sprinkle with chopped green onion and pour in hot oil.

Baked bullfrog with black bean sauce

material

2 bullfrogs, 1 spoonful of onion, ginger, garlic, pepper, onion salt cooking wine, chicken essence soy sauce sugar and lobster sauce oil.

working methods

1. Wash the pheasant, cut it into 5cm pieces, wash the blood with clear water, and then marinate it with soy sauce and cooking wine (the pickling time does not require special skills). Dice onion, ginger, garlic, pepper and onion.

2. Wash the pan, refine oil and heat it, add onion, ginger, garlic, pepper and onion, stir fry, add bullfrog pieces (cooking wine and soy sauce for curing bullfrog are not needed) and stir fry until the surface is white, add salted chicken essence and sugar lobster sauce, then add the remaining cooking wine and soy sauce for curing, cover the lid to collect juice, and take out the pan.