Ingredients: bullfrog, auricularia auricula, soy sauce (soy sauce), cooking wine, vinegar, salt, chicken essence, sugar, water starch, chopped green onion, minced garlic and ginger rice.

Practice: kill the bullfrog when you buy it, wash it, and control it when you come back (you must control it, otherwise it will not hang up when you size it, and all the dishes to be sized are the same). Use soy sauce to cook wine and water starch for sizing.

Mix with soy sauce, cooking wine, vinegar, salt, chicken essence, sugar, starch, chopped green onion, minced garlic and ginger rice to make juice.

Oil the pulped bullfrog and take it out (the process was too fast, I was in a hurry to take pictures). Leave a little oil in the pot and fry the dried red pepper until it is brown (sorry, I touched the pot when I oiled it just now, so I'd better live to see).

Then hand out the good fungus and stir fry.

Finally, add the deoiled bullfrog and the salted peanuts bought in Delhi, pour in the prepared sauce and simmer twice.

Tasty bullfrog

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.

Practice: 1, bullfrog slaughtered, peeled and chopped into 2 cm square pieces, marinated with salt, monosodium glutamate and egg white 10 minute.

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.

Boiled bullfrog

Material: 350g bullfrog,

Accessories: lettuce (leaf) 150g,

Seasoning: green onion 10g, white garlic 10g, ginger 5g, pepper 5g (dried red tip), cooking wine 15g, salt 4g, soy sauce 15g and chicken essence 2g.

Practice: 1. Firstly, the bullfrog is washed, peeled and chopped;

2. The bullfrog is marinated with spicy powder15min;

3. Stir-fry the bullfrog in a hot oil pan until it is jade white;

4. Continue to put the oil, then add the onion, ginger, garlic, pointed red pepper and spicy powder and stir-fry for fragrance;

5. Add a bowl of water, and then add the fried bullfrog;

6. Put the cooking wine, salt and soy sauce in turn until it is almost cooked;

7. Add lettuce leaves and add chicken essence to serve.

Kink material bullfrog:

Bullfrog 1000g, twist 500g, pickled pepper 100g, dried ginger 50g, garlic 50g, onion 100g, dried pepper 20g, Chinese prickly ash 10g, dried starch 1 tablespoon (/kloc- 2 teaspoons of chicken essence (10g), 2 teaspoons of balsamic vinegar (10ml), water starch 1 tablespoon (15ml), 20ml of oil (250ml) and broth 1 bowl (250ml).

Exercise:

Pickled peppers, chopped into fine powder. Root garlic cloves, wash and slice. Scrape ginger, wash and slice. Onions are cut into 1cm segments, and dried peppers are cut into 1cm segments.

Wash the bullfrog and cut it into small pieces. Marinate it with salt, ginger slices, cooking wine and part of water starch 10 minute.

Soak the fried twist in boiling water for 5 minutes and drain it for later use.

The fire turned the oil in the wok to 60% heat. Add the bullfrog and stir fry for a while. Pour out most of the oil (about 1 tablespoon), add ginger slices, garlic slices, dried peppers, pickled peppers and pepper and stir-fry until fragrant.

Add broth, balsamic vinegar, chicken essence, white sugar, salt and twisted dough, and simmer for 8- 10 minutes to taste.

Bring the fire to a boil, thicken with the remaining starch, add onion and turn the pan over.

Black pepper bullfrog material:

1 bullfrog, 1 green pepper, 3 red pepper, delicious black pepper, soy sauce, yellow wine, sugar, chicken essence, sesame oil, onion, ginger and garlic.

Practice: 1, the bullfrog is washed and cut into pieces. Add onion, ginger and garlic, appropriate amount of light soy sauce, yellow wine, sugar, chicken essence and sesame oil, adjust the grinding bottle to a rough level, sprinkle with black pepper, stir well, and put it in the refrigerator for one or two hours until it tastes delicious.

2, the pot is hot, pour a small amount of oil, add ginger and garlic slices and saute. Stir-fry the pickled bullfrog, spray a little yellow wine and a little soy sauce, add the chopped green pepper and red pepper and stir-fry until cooked. Sprinkle some black pepper before serving.

Taro steamed bullfrog material:

350g bullfrog, 200g peeled taro. Seasoning 30g of Redmi pepper, 40g of Shanli perfume douchi, 35g of ginger rice, garlic rice15g, 35g of dry starch, 20g of Chili sauce, 50g of red oil, 5g of chicken powder, pepper, carved wine, coriander leaves, 5g of monosodium glutamate, 8g of refined salt, 0g of pepper oil10g and 3g of sugar.

Practice: 1. Slaughtered bullfrog, peeled, washed, cut into pieces weighing about 3g, mixed with 3g of carved wine, ginger rice, garlic rice, hot sauce, pepper, sugar, chicken powder and refined salt, and marinated 15min. Pat the pickled bullfrog evenly with dry starch, and mix well with perfume douchi, 20g red oil and pepper oil for later use.

2. Wash taro, add 5 grams of salt to taste, blanch it in boiling water for 5 minutes, remove it, control the moisture, and then add monosodium glutamate to taste.

3. Put the pickled and tasty bullfrog into a dish, place the cooked taro around, sprinkle with Redmi pepper segments, mix with 30g red oil, steam in a cage for 6 minutes, take it out and add fragrant leaves.

Milk bullfrog material:

2 bullfrogs, celery 10g, a little onion, ginger and garlic. South milk 10g, refined salt12 tsp, monosodium glutamate12 tsp, soy sauce, salad oil, and water starch.

Practice: 1. Peel the bullfrog, gut it, wash it, chop it into small pieces, boil a proper amount of water in the pot, and remove the bullfrog in the blanched water for later use.

2. Put the base oil in the pot, saute with onion, ginger and garlic, pour in bullfrog, celery, milk, refined salt, monosodium glutamate and soy sauce, and cook until it tastes delicious.

Baked bullfrog with honey pomelo Material:

Bullfrog, honey pomelo, egg, onion, ginger, starch. Salt, monosodium glutamate, cooking wine, oyster sauce and peanut oil.

Practice: 1. The bullfrog is slaughtered, washed, peeled, eviscerated and chopped into small pieces, and the honey pomelo is peeled and divided into petals for later use.

2. The bullfrog block is sized with egg white, cooking wine and wet starch for later use.

3. Hot oil in the pot, and the bullfrog is oiled and then taken out of the pot; Leave a little oil in the pot, add onion and ginger, add broth, oyster sauce, bullfrog and honey pomelo to cook, add salt, monosodium glutamate and starch to thicken and serve.

Onion bullfrog material:

Onion 1, bullfrog 1, onion, ginger, garlic, soy sauce, salt, chicken essence, sugar, cooking wine.

Practice: 1. Peel the onion, wash it, cut it at will, let the bullfrog ascend to heaven first, then wash it and unload N pieces.

2. Stir-fry onion in hot oil, then stir-fry ginger slices and minced garlic for a while.

3. Add bullfrog, stir-fry with cooking wine, add soy sauce, sugar, salt, chicken essence and a little water, and let stand for a while.

4. After the bullfrog is cooked, add the fried onion, stir-fry until you like it, and sprinkle with chopped green onion.

Red curry sugarcane bullfrog material:

Sugar cane 1 00g, bullfrog1each, 30g of green pepper. 35g red curry sauce, 5g Thai fish sauce, coconut juice 10g, cooking wine, salt, monosodium glutamate 8g, chicken powder 10g, white sugar, Chili oil, butter, raw flour 10g, egg noodles 30g, salad oil 500g, dried onion 5g and wet starch 5g.

Practice: 1, put butter in the pot, add dried onion paste and red curry sauce, stir-fry until 60% hot, add Thai fish sauce and coconut juice, mix well, and steam over high fire for 5 minutes to make sauce.

2. Peel the sugarcane and cut it into strips with a length of 5cm, a width of 1cm and a thickness of 1cm; Wash the bullfrog, change the knife into pieces weighing about 10g, marinate with 3g salt, monosodium glutamate and cooking wine for 10min until it tastes delicious, and add raw flour and mix well for later use.

3. Add boiling water to the pot, add cane sticks and simmer for 0.5 minutes, remove the water and put it in the bottom of the pot.

4. Put salad oil into the pot, put the bullfrog into the pot to slide 1 min when it is 50% hot, and take out the oil control; Leave 15g oil in the pot, stir-fry the green pepper pieces with medium heat until they are 70% hot, add the prepared red curry sauce and 15g water to boil, add salt, chicken powder and white sugar to taste, turn the bullfrog over the fire and thicken the wet starch, pour in Chili oil, take the pot out and put it in the pot, and serve the cooked egg noodles.

Stir-fried bullfrog materials:

500g of cooking oil (actually 30g), sesame oil, cooking wine 1 spoon, pepper 1 spoon, a little salt, monosodium glutamate 1 spoon, 0.5 spoon of bullfrog, 300g of Chinese kale, carrot 100g, and egg/kloc.

Practice: 1. Wash kale and cut it into oblique slices, wash bullfrog and chop it, peel carrot and cut it into diamond slices, peel ginger and slice garlic;

2. Add a little egg white to the bullfrog, add a little salt, monosodium glutamate, cooking wine, water and starch for pickling;

3. Put oil in the pot, put the bullfrog in when it is 80% hot, soak it, fry the bullfrog until it is 80% mature, and pour it out;

4. Leave the bottom oil in the pot, add ginger and garlic until fragrant, add Chinese kale slices and carrot slices, stir-fry until fragrant, then add bullfrog, add salt, monosodium glutamate and pepper, stir-fry, thicken with water starch, and pour in sesame oil.

Douchi bullfrog material:

Two bullfrogs. The sauce includes 50g of spicy douchi, 5g of anise10, 5 g of fragrant leaves, 0/0 g of cinnamon, 0/0 g of onion 1g of ginger1g. 50g of seasoning soy sauce, monosodium glutamate 15g, 20g of sugar.

Practice: 1. Slaughter the bullfrog, gut it, wash it, cut it into 2cm-sized dices, scald it with boiling water, take it out and rinse it for later use.

2. Ignition in the pot, add water, add sauce package, monosodium glutamate, white sugar and soy sauce to boil, and make it into fragrant soy sauce soup for later use.

3. Put the bullfrog into the miso soup, restrict it with low fire sauce for 10 minute, then collect the miso soup with high fire until it is eight minutes thick, then take out the bullfrog and put it on a plate. Finally, pour the remaining sauce on the bullfrog and serve.

Fried bullfrog with green pepper Material:

1 bullfrog, 1 green pepper, cooking wine, salt, chicken essence, sugar, soy sauce and ginger.

Practice: 1. The bullfrog was washed clean and turned into pieces.

2. Stir-fry ginger slices in hot oil. Because I want to eat cooked green peppers, I fry them with bullfrogs.

3. Add a small amount of cooking wine and add a little soy sauce, salt, sugar and chicken essence to taste.

Broken materials of Zanthoxylum bungeanum bullfrog:

Bullfrog, ginger, garlic, green pepper, red pepper, perilla, oil, yellow pepper sauce, a certain amount of wild pepper, soy sauce, soy sauce, salt and chicken essence.

Practice: 1. After the bullfrog is slaughtered, the internal organs and skin are removed, the tips of the head and limbs are cut off and chopped into small pieces for later use.

2. Cut the ginger and garlic into pieces, cut the green and red peppers into circles, and chop the perilla.

3. Put the oil in the pot, saute the ginger and garlic slices, stir fry the bullfrog a few times, and stir fry the wine until it is bloody.

4. Add green and red pepper rings, appropriate amount of yellow pepper sauce and a certain amount of wild pepper, pour in a little acid water for pickling wild pepper, mix in soy sauce and soy sauce, stir well, and stir-fry for 3 to 5 minutes over high fire until the bullfrog is cooked.

5. Add salt, chicken essence and crushed perilla, and stir well to serve.

Boiled bullfrog with Euryale ferox seed barley

Ingredients: 500g of bullfrog, 30g of gordon euryales, 20g of coix seed, 20g of ginger slices, broken columns, a little yellow wine, salt, sugar, pepper, cornflour, chicken soup and peanut oil.

Practice: the bullfrog is slaughtered and chopped, and mixed with salt, peanut oil, pepper, rice wine and raw flour. Cleaning Semen Euryales and Coicis Semen, and soaking for 30 minutes; Bring the chicken soup to a boil, add Gordon Euryale seed, Coix seed, ginger slices and a little chopped string and cook for 30 minutes, then add bullfrog and cook over medium heat until cooked, and finally season.