material
The net weight of bullfrog is 300 grams; Garlic seed 10 petal; 5 red millet pepper; Green pepper1; 58 grams of bullfrog sauce; Appropriate salad oil
working methods
1, kill the bullfrog, wash it, and add bullfrog sauce.
2. Slice the green pepper, cut the millet pepper, and cut the garlic seeds for more than 1-2 knives.
3. Heat the pan, add oil to heat it, add garlic seeds and millet pepper to stir fry until fragrant, stir fry the prepared bullfrog, add a spoonful of water (about 200g), directly collect the juice to about half with medium heat, and then add green pepper to stir fry.
Fried bullfrog with pickled pepper
material
4 bullfrogs; 5-8 pickled peppers; 1 piece of ginger; 4 pieces of minced ginger and garlic; 20-25 parts of millet and plantain; 5 dried sea peppers; 5-10 of dried Zanthoxylum bungeanum; Celery1-2; A little chicken essence; A little salt; 1 spoon oyster sauce; 1 tablespoon soy sauce; A little cooking wine; Onion 1 root
working methods
Bullfrog supermarket bought it, killed it directly, and brought it back to clean it.
Four are washed and cut into their own sizes.
Half an hour in advance: ginger slices, onion segments, starch, cooking wine, salt.
Grab and mix evenly.
Wash 2 celery and cut into pieces.
Cut the millet, banana and dried sea pepper, and choose the dosage according to the spicy degree of the food.
Pickled ginger slices
Heat oil in a pan, add pickled peppers, dried sea peppers, dried peppers and minced ginger and garlic and stir-fry until fragrant.
Add crispy meat, millet and celery and stir fry.
Add soy sauce, oyster sauce, chicken essence and a little cooking wine and stir-fry for about 5 minutes.
Add the onion.
sabot
Fried bullfrog with pickled pepper
material
3 bullfrogs; Pickled pepper100g; ; Pickled pepper juice100 ml; ; Lettuce1; 1 teaspoon green pepper; 2 pieces of fragrant leaves; 20g； of ginger; 8 cloves of garlic; White onion1/4; 2 tablespoons of bean paste; Beer150ml; ; Sugar 1 teaspoon; 1 teaspoon white pepper; 2 shallots; Pickled bullfrog; Egg white1; 1 teaspoon of oyster sauce; 1 tablespoon beer; 2 tablespoons soy sauce; 1 tbsp corn starch; White pepper 1/4 teaspoons
working methods
Cut the bullfrog into small pieces with scissors, wash and drain.
Add soy sauce, white pepper, egg white, oyster sauce, beer and corn starch, stir well with bullfrog, wrap with plastic wrap, and marinate in refrigerator for at least 30 minutes.
Dice white onion, soak ginger and slice, and chop 4-5 pickled peppers for use.
Boil a small pot of water, add a little salt, add lettuce with peeled and rolled blades, and blanch until it is half-cooked and slightly transparent.
Heat the wok, add a little oil, then add the pickled bullfrog, wait a few seconds, and then stir fry the bullfrog.
Stir-fry the bullfrog until it changes color, pour it out, and filter out the oil with a strainer.
After washing, start the pot again, pour in a little more oil, add ginger slices and garlic cloves and stir-fry until fragrant, add green pepper and fragrant leaves and stir-fry until fragrant.
Leave space in the middle, add bean paste and mix well, turn small and fragrant.
Add chopped pickled peppers and stir-fry until fragrant, then add onions and the remaining whole pickled peppers and stir-fry until fragrant.
Pour in the pickled pepper juice, but keep a spoonful for later use.
The pot is boiling, and the bullfrog stirs it.
Pour in the beer and boil it for a minute or two to let the alcohol evaporate.
Add blanched lettuce and cook.
Add sugar and pepper when it is almost cooked, and add the remaining spoonful of pickled pepper juice.
Turn off the fire, sprinkle some shallots and mix well. Take out the pot!