Wash the frog meat, chop into 5 cm pieces, rinse the blood with water, and then use refined salt, egg white, and dry starch to taste and paste; wash the cucumber and cut into diamond-shaped pieces; wild mountain pepper Remove the stem.

2． Heat a clean pot, add refined oil and heat until 30% to 40% hot, add bullfrog pieces, scatter them with chopsticks, stir-fry until the surface turns white, decant the excess fat, add cooking wine, pour in wild pepper and fungus, After stir-frying until the aroma comes out, add an appropriate amount of water. After boiling, add refined salt and wild pepper water, add cucumber cubes, cook slightly and take it out of the pan. Put it in a glass nest plate.

Features: The frog meat is tender, salty and slightly spicy, and has a strong wild pepper flavor.

Dry-fried bullfrog

Ingredients: 250 grams of bullfrog meat with more frog heads, frog legs and frog bones, 20 grams each of green pepper and red pepper, 5 grams of Sichuan peppercorns, refined salt, soy sauce, white sugar, Appropriate amount of each cooking wine, 50 grams of refined oil, a little green onion section

Preparation method:

1. Wash the bullfrog meat, cut it into about 3 cm square pieces, mix well with refined salt and cooking wine to taste; remove the stems of green and red peppers, wash them, and cut them into horse ear shapes.

2． Heat a clean pot, add refined oil and heat until 40% to 50% hot. Add bullfrog pieces and stir-fry until the seeds are loose and turn white. Add green and red peppers and Sichuan peppercorns and continue to stir-fry until the green and red peppers are broken. Add soy sauce, sugar, scallions, stir-fry until the bullfrog turns red, remove from the pan, and serve.

Features: The frog meat is tender, slightly spicy and fragrant.

3. Notes

Bullfrog meat is tender, so the cooking time should not be long, otherwise the bullfrog meat will become tough and affect the taste of the finished dish.

Homemade bullfrog legs

Ingredients

2 bullfrogs, 4 red peppers, 4 green peppers, 1 teaspoon minced garlic

Seasoning

(1) 1 tablespoon cooking wine, 1/2 tablespoon soy sauce, 1 tablespoon starch

(2) 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1/2 teaspoon salt, Half a tablespoon of sugar, 1 teaspoon of vinegar

Method

1 Chop off the limbs of the killed bullfrog, wash, drain, mix in seasoning (1), marinate slightly, and put Fry in hot oil until cooked and remove.

2 Wash red peppers and green peppers separately, cut them open, remove seeds, and slice them. Use 2 tablespoons of oil to sauté the minced garlic until fragrant, add the peppers and stir-fry, then put the bullfrog legs into the pot and add seasonings. (2) Stir-fry until the flavors are cooked and serve.

How to prepare braised bullfrog

Ingredients:

4 bullfrogs, ginger, garlic, dried chili pepper, rice wine , dark soy sauce, chicken essence

Method:

1. Kill the bullfrog, cut into pieces and wash (be sure to wash the blood, otherwise there will be a fishy smell);

< p>2. Heat the pot, add oil (a little more), stir-fry ginger, garlic and small dried chili peppers;

3. Add bullfrog meat, stir-fry until half cooked, add rice wine (a rice bowl) amount), simmer for 3 minutes to allow the aroma of wine to enter the bullfrog meat;

4. Add dark soy sauce to color, stir-fry, and continue to simmer for about 8 to 10 minutes to see that the bullfrog meat has taken on the flavor. Finally, add one and a half spoonfuls of chicken essence and serve.