Ingredients for stir-fried bullfrog? 2 bullfrogs, 1 millet, 3-4 garlic seeds, 6-7 ginger slices, 5-6 pickled peppers, 4-5 oyster sauce, pepper, light soy sauce, egg white, cornstarch,

How to stir-fry bullfrog with Pixian bean paste, chicken essence, and cooking wine? Peel the fresh bullfrog and wash the internal organs. You can ask the market merchant to help with this step. Cut all the peppers into small pieces and cut the garlic into two pieces. You can also have more garlic.

Some, taste better.

All materials are ready for later use.

Please click to enter a picture description. Please click to enter a picture description. Cut off the bullfrog's paws, cut into small pieces, and marinate with seasonings, including: a little oyster sauce, a little pepper, a small spoonful of light soy sauce, an egg white, a small amount of cornstarch, and marinate.

More than 20 minutes.

Please click to enter a picture description. Please click to enter a picture description. Put oil in the pot, heat the oil until it emits light smoke, add the marinated bullfrog meat, add an appropriate amount of cooking wine, and fry the bullfrog for 7-8 minutes until it is mature, roughly when it changes color.

Stir-fry for another 3-4 minutes, then set aside.

Please click to enter a description of the picture. Please click to enter a description of the picture. Heat a new pan with cold oil, add green and red peppers, pickled peppers, ginger slices and garlic seeds and stir-fry until fragrant.

Please click to enter the picture description. Please click to enter the picture description. Add a tablespoon of Pixian bean paste, stir-fry the red oil and stir-fry evenly.

Please click to enter the picture description. Please click to enter the picture description. Put the smooth bullfrog meat and appropriate amount of chicken essence into the pot, stir-fry evenly and stir-fry for 2 minutes.

Please click to enter a picture description. Please click to enter a picture description. Add an appropriate amount of light soy sauce and dark soy sauce along the edge of the pot, stir-fry and color, and the cooking is complete. Since both bean paste and soy sauce contain salt, there is no need to add additional salt.

Please click to enter a picture description. Please click to enter a picture description. Tips 1. The secret to the tenderness of bullfrog meat is "egg white". Egg white is used to marinate the bullfrog, wrapping the bullfrog well, keeping the meat tender and evenly heated, and not easy to age.

.

2. First slide the bullfrog into the hot oil pan instead of putting the raw bullfrog directly into the pan and cook it all at once.

Heat the oil until it smokes lightly, add the bullfrog until it is 7-8 cooked, take it out first, stir-fry the side dishes, then add the bullfrog, and stir-fry until the dish is ready.

Although the marinated bullfrog has been repeatedly cooked and stir-fried, the meat is still tender and not old, and the sour taste of the pickled pepper is particularly appetizing. This stir-fried bullfrog is comparable to that of a restaurant, and the whole family raved about it.