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The practice of bullfrog not spicy
Method of spicy bullfrog spicy pot

material

Onion, ginger, garlic and star anise

Four bullfrogs

2 tablespoons cooking wine

5 grams of black pepper

Sugar10g

2 tablespoons soy sauce

Soy sauce 1 spoon

Proper amount of salt

Fuel consumption 2 tablespoons

The right amount of vegetables you like.

Method of spicy bullfrog spicy pot

Wash the packaged bullfrog, cut it into pieces, blanch it in water to remove dirt, (it only takes two minutes to boil the bullfrog in a pot, and it will break after being blanched for a long time) to remove blood foam, and wash it for later use.

Except oil, onion, ginger, garlic and vegetables, other seasonings are stirred with bullfrog meat and marinated for 15 minutes. You can also add some if you like the taste of cumin.

Prepare seasoning

The vegetables I prepared are Flammulina velutipes, celery and peas. Wash it, fry it in the oil pan and cut it short. Don't put too much seasoning. Add two spoonfuls of oil to stir fry before taking out, and put it on a plate for later use.

Add the right amount of oil to the pot. When the oil is hot, add the spices such as star anise, onion, ginger and garlic, and stir-fry the bullfrog for two minutes. You can pour the sauce of pickled bullfrog into the pot to collect the juice, and add salt and soy sauce to taste and color as appropriate. A delicious and nutritious incense pot suitable for all ages is prepared by putting it into the previously fried vegetarian dishes.