First of all, we should deal with bullfrogs, let the master who sells bullfrogs help clean them up, take them back and wash them, and cut them into small pieces. It is not advisable to cut it too big, but it is better to cut it into small pieces, so it is easier to penetrate and kill parasites when scalding at high temperature.

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Open the induction cooker, add a proper amount of water, add a little salt and vinegar, bring to a boil, put the cut bullfrog pieces, blanch for 3-5 minutes, take them out, filter them in cold water, drain them and put them into a bowl.

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Add a little salt, soy sauce, cooking wine, vinegar and other seasonings, knead and marinate for a while. Prepare a little ginger, garlic, dried peppers, etc. Clean it up

Rural cattle subsidy in Fuzhou is 65438+ one million calves 1300 yuan/Touda stage.

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There are many ways to fry bullfrogs. You can stir-fry directly or add some auxiliary materials, such as pepper, green pepper, onion and garlic.

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Wash the pan, add appropriate amount of oil, add ginger, garlic, pepper, etc. Until it is fragrant, add bullfrog and auxiliary materials and stir fry.

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Turn up the fire, prepare some warm water to prevent the pan from overheating and frying, and add a little salt, soy sauce, cooking wine, vinegar and other seasonings to stir fry.

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Stir-fry for a while, add a little water, turn off the fire and stew for a while, then stir-fry for a while after the soup is dry, try the taste, and then turn off the fire and serve.