Accessories: oil, salt, pepper, soy sauce, ginger, garlic and starch.
1, the ingredients are ready. Bullfrogs are usually slaughtered. When you buy them, please ask the store to slaughter them, remove their internal organs, peel them and wash them. Although the skin of bullfrog can also be eaten, I'm still a little scared, so I get cheaper every time. Cut small peppers and green peppers, and mince ginger and garlic for later use.
2. Chop the bullfrog into small pieces, add a spoonful of soy sauce and appropriate amount of salt, sprinkle with Shaoxing starch, and marinate by hand for about ten minutes.
3. Pour a tablespoon of oil into the pot, pour the bullfrog pieces into the pot, and stir-fry until the meat pieces change color.
4, cover the lid, without water, directly simmer for one minute, without water, bullfrogs directly simmer in oil, especially peppers. Stew the bullfrog until it is cooked, and then take it out.
5. Continue to heat the remaining oil of the fried bullfrog, pour in the minced ginger and garlic, and stir-fry for fragrance.
6. Heat the chopped peppers and small peppers, sprinkle with appropriate amount of salt and stir fry slightly.
7. Pour in the bullfrog and mix well.
8. Heat pepper, soy sauce and appropriate amount of salt, stir-fry and pour in appropriate amount of spicy oil to serve.
Cooking tips
1, eat it after peeling. The skin of bullfrog is edible, but it is recommended not to eat it. Because bullfrogs carry many parasites, it is easy to cause some diseases if they are not handled well.
2. Be sure to buy live bullfrogs. Because once the bullfrog dies, the bacteria in its body will multiply. Moreover, protein will decompose rapidly after the death of bullfrog, which not only reduces its nutritional value, but also produces harmful substances such as indole, sulfide, mercaptan, aldehyde and ketone, which is harmful to human health.
3. Due to the growing environment, there may be parasitic bacteria in bullfrog, which are easily absorbed by human body and cause diseases. So be sure to cook it thoroughly, and don't covet tender or stir-fry for a short time.