roasted bullfrog with chestnuts

The food is clear: two fine frogs, fifteen chestnuts, one onion, one ginger, 12 garlic, three green peppers, three red peppers, one teaspoon of salt, half a teaspoon of black pepper, one teaspoon of dried starch, one third of soy sauce, one tablespoon of soy sauce, one tablespoon of rice wine, two old rock candy and bone soup. Practice: 1. Slice the frog, use half a teaspoon of salt, half a teaspoon of vegetable oil, half a teaspoon of black pepper and two teaspoons of dry starch, mix well by hand and marinate for ten minutes. Blanch chestnuts for 1-2min, scoop them up and let them cool, cut green and red peppers, and slice ginger. 2. Add some oil to the pot and cook for 8 minutes. Put the frog in and fry it. Throw them in one by one, gradually without rolling, shake the pot until the frogs can disperse, and then peel them off with chopsticks. Chestnuts are also fried in the pot, and the skin is slightly crisp and fished up. Fried frogs and chestnuts are reserved. 3, all the fried bullfrog oil is thrown away, and the oil in the pot will do. Stir-fry the onion and garlic until fragrant. Convert to smoking, old smoking king, rice wine, old rock sugar, a bowl of big bone soup. Boil. Pour in the frogs and chestnuts. Braised pork with dried bamboo shoots

Food: raw pork, dried bamboo shoots, beer sprinkling, light soy sauce, light soy sauce, sugar, salt, five-spice powder, star anise, galangal, onion, ginger and garlic; Practice 1, the pot to boil, add meat, boiled water without cover for 1min, remove the cleaning foam, wipe it with kitchen paper. Steaming dried bamboo shoots, cleaning and cutting into strips. 2, the dish pot is hot, pour pork belly to stir-fry the oil, pour out the oil, add onion, ginger, garlic and meat to stir-fry the fragrance, pour in dried bamboo shoots cut into small pieces, add light soy sauce, light soy sauce, old rock sugar, salt, five-spice powder, star anise and galangal, and pour into beer sprinkling after turning evenly. Fried chicken leg with Chili

Food: chicken wings, Chili, dried Chili, pepper, ginger, garlic, onion, Pixian bean paste, soy sauce, rice wine, salt, sugar, tapioca starch. Practice 1. Wash the chicken wings, remove the bones and slice the meat. Clean pepper, cut corners into sections, slice ginger and garlic, and slice onion obliquely into sections. 2. Add soy sauce king, half rice wine, soy sauce and cassava starch to the chicken, and marinate for more than one hour. 3. After the oil in the pot is cooked with a high fever of 7 minutes, saute 1/3 of the ginger slices, pour in the chicken and fry until it is 8% cooked. 4. If the oil in the pot is insufficient, you can put a little more. After the high fever is cooked for 7 minutes, add Pixian bean paste and fry it into Chili oil on medium heat. 5. At this time, add all the ginger slices, garlic, dried Chili, pepper and Dongru to stir-fry the fragrance. 6, then pour the chicken and stir fry together, cook the other half of the rice wine and stir fry.