In our rural areas, when we go to spring ploughing, we catch frogs in the fields with flashlights on the people's cards, so it is more common to eat frogs! Because frogs are wild animals, there are so many parasites in their bodies that it is difficult to see them with jade eyes when they are just slaughtered. If you cook them by pickling, you can clearly see the parasites emerge from the meat during the pickling process and grow fast. There are many ways to cook the bullfrog, such as stir-frying, chopping pepper, dry pot, or boiling water. There are many cooking techniques, but the most acceptable one is the greedy bullfrog, which is similar to boiling water. Let's share with you one of our methods here, which is very simple. A catty of bullfrog; Appropriate amount of potatoes; A little lettuce; A little parsley; A little dried Chili; A little onion and ginger; A little garlic; A little dry starch; Appropriate amount of salt; A little white pepper; A little Sichuan spicy sauce; A little pepper; A little cooking wine; Take a little soy sauce; A little sugar

The meat of bullfrog is very tender and delicate, and it is very easy and effortless to eat. However, I think it is necessary to use heavier seasonings to make this dish of bullfrog, so that it tastes more delicious. Bullfrog is very rich in nutrition. According to analysis, every 100 grams of bullfrog meat contains protein 19.9 grams and fat 0.3 grams, which is a kind of high protein. The practice of pickled bullfrog is actually very simple, just grasp the color, fragrance and taste! Red and spicy oil is responsible for color, sesame oil is naturally responsible for fragrance, and the quality of pickled peppers in red lanterns ~ (the importance of red and spicy oil in this dish is equivalent to pickled peppers, which determines the appearance of the final product)

Chop the killed bullfrog into small pieces, add a little salt, chicken essence, cooking wine, pepper and starch, and peel the loofah and cut it into sections. Put it on fire in the pan, boil it in clear water, take it out in boiling water, fry it in oil, burn it for 50%, fry it in loofah, heat the oil, pour it on until fragrant, sprinkle with chopped green onion, and get an authentic fresh pepper bullfrog. Wash green and red peppers, ginger and garlic, cut green and red peppers into rings, dice garlic and shred ginger.