Materials

5 bullfrogs, 8 lantern peppers, 5 slices of ginger, one head of garlic, 80 grams of oil, 2 tablespoons of salt, half a tablespoon of chicken essence, pepper, 10 grams of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of red bean paste, 15 grams of vinegar, water, 30 grams of water starch and a moderate amount of minced green onions.

Practice

1, the bullfrog live killed, skinned, gutted, chopped into small pieces, cleaned, filtered water spare;

2, ginger, garlic slices, lantern bell pepper in a bowl standby;

3, non-stick pan into the oil, high heat until ninety percent hot, down into the ginger, garlic slices, sautéing incense;

4, down into the bullfrog, stir frying until the meat color turns white

5, pour in pickled peppers, add salt, chicken essence, pepper;

6, add red oil bean curd, pour wine, vinegar, stir-fry;

7, add the right amount of water, in order to five or six full appropriate, large fire boil and then turn to a small fire, cook until the water is eighty percent dry, the next water starch thickening;

8, stir-fry evenly to the sauce uniformly wrapped in bullfrogs on the time, transfer to the pot of hanging

9.

9, and finally sprinkled with the appropriate amount of green onions, this dish can be on the table, sitting on a small alcohol stove, eating while hot, such days, really not change the gods ah!

Tips

1, bullfrogs must be fresh and live, if the market to let vendors kill, buy home, must be cooked within an hour, otherwise the meat will become old, affecting the taste;

2, the frying pan must be burning hot, burned smoke into the bullfrogs stir-fry, so that out of the bullfrogs will be tender, the temperature of the oil is too low will be bursting out of the pot of water, the bullfrogs will also become old, not delicious. will also become old, not delicious;

3, must choose non-stick pan, if you use other pots and pans, the meat of the bullfrog will be stained in the bottom of the pot, it will be quite a cup drop;

4, add water in the process of simmering, don't often copied bullfrogs, copied too often, the bullfrogs of the meat will be scattered;

5, the last thickening sauce gently stirring, so that the sauce wrapped uniformly can not vigorously fry, this will stir fry the meat, but also to make it more tender, so it will not be too much to fry, so it will not be too much to fry, so it will not be too much to fry, so it will not be too much to fry. vigorously stir fry, this will be fried into a pot of dregs;

6, the variety of bean paste must choose the Pi County red oil bean paste, try to add red oil to the pot, so that the dish will look good.