Bullfrog flavored with shiso is delicious.

Bullfrog with perilla was originally an authentic Hunan dish, very tasty, and perilla's unique pungent flavor has the effect of removing fishy flavor, but also medicinal and food seasoning, is a very common plant in Hunan, because the color is purple, so at first called the purple tree, and then developed, everyone called perilla.

The perilla bullfrog has two ways of eating, flat pot and bubbling pot, the taste is very good, flat pot is more caramelized flavor, flat pot cooking is the fresh bullfrog first over the hot oil frying until golden brown, lock the moisture of the frog meat, and then pour into the soul of the sauce for simmering, and the last step is also a crucial step, into the unique perilla spice, so that a colorful and flavorful perilla frog pot is ready.

Bullfrog home practice recommendations

Bullfrog clean, chopped into small pieces, drying water, put the right amount of salt, the right amount of chicken powder, the right amount of peanut oil marinated for an hour in advance, so that the bullfrog is more flavorful, ready to ginger 3 slices of green onion 1 cut out the head of the onion, perilla chopped and spare.

Hot pot of oil (oil can be put a little more), pour the bullfrog, the bullfrog on both sides of the fried to golden brown, and then in the middle of the pot into the ginger, green onions, chopped peppers 1 tablespoon (like to eat spicy can be put more or change into millet pepper), into the perilla carefully stir-frying do not put the bullfrog fried rotten, and then into the old soya sauce 1 tablespoon, 1 tablespoon of soy sauce (depending on their own situation, if you marinate when the salt put too much this time, soy sauce can be put, the old soy sauce to enhance the color). ).

Finally, put the lid on for 2 minutes, and finally put the cilantro can be.