Ingredients for bullfrog with san pepper: 350 grams of bullfrog meat, 100 grams of cucumber, blackened fungus in water, 20 grams of wild pepper, 20 grams of wild pepper, 25 grams of wild pepper water, 25 grams of egg white, 1 dry starch, refined salt, and cooking wine, appropriate amounts each, 200 grams of refined oil (approximately 100 grams consumed) Preparation method

:1.

Wash the frog meat, chop it into 5 cm-sized pieces, rinse the blood with water, and then use refined salt, egg white, and dry starch to make a paste; wash the cucumber and cut it into diamond-shaped pieces; remove the stems of the wild pepper.

2.

Heat a clean pot, add refined oil and heat it until it is 30 to 40% hot. Add the bullfrog pieces and scatter them with chopsticks. Stir-fry until the surface turns white. Decant out the excess fat. Add cooking wine and pour in wild pepper and fungus.

After stir-frying until the aroma comes out, add an appropriate amount of water. After boiling, add refined salt and wild pepper water, add cucumber cubes, cook slightly and take it out of the pan. Put it into a glass nest plate.

Features: The frog meat is tender, salty and slightly spicy, and has a strong wild pepper flavor.

Ingredients for stir-fried bullfrog: 250 grams of bullfrog meat with lots of frog heads, frog legs and frog bones, 20 grams each of green pepper and red pepper, 5 grams of refined salt, soy sauce, sugar and cooking wine, 50 grams of refined oil, a little green onion section, preparation method: 1

．

Wash the bullfrog meat, cut it into about 3 cm square pieces, mix well with refined salt and cooking wine to taste; remove the stems of green and red peppers, wash them, and cut them into horse ear shapes.

2.

Heat a clean pot, add refined oil and heat until 40% to 50% hot. Add bullfrog pieces and stir-fry until the seeds are scattered and turn white. Add green and red peppers and Sichuan peppercorns and continue to stir-fry until the green and red peppers are broken.

Add soy sauce, sugar, scallions, stir-fry until the bullfrog turns red, remove from the pan, and serve.

Features: The frog meat is tender, slightly spicy and fragrant.

three.

Note: Bullfrog meat is tender, so the cooking time should not be long, otherwise the bullfrog meat will become tough and affect the taste of the finished dish.

Ingredients for homemade bullfrog legs: 2 bullfrogs, 4 red peppers, 4 green peppers, 1 teaspoon minced garlic Seasoning (1) 1 tablespoon cooking wine, half a tablespoon soy sauce, 1 tablespoon starch (2) 1 tablespoon cooking wine, soy sauce

1 tablespoon, half a teaspoon of salt, half a tablespoon of sugar, and 1 teaspoon of vinegar. Method 1: Chop off the limbs of the killed bullfrog, wash and drain, mix in seasonings (1), marinate slightly, and fry in hot oil until cooked

fish out.

2 Wash red peppers and green peppers separately, cut them open, remove seeds, and slice them. Use 2 tablespoons of oil to sauté the minced garlic until fragrant. Add the peppers and stir-fry. Add the bullfrog legs to the pot, add seasonings (2) and stir-fry until fragrant.

Ready to serve.

Ingredients for braised bullfrog: 4 bullfrogs, ginger, garlic, dried chili, rice wine, dark soy sauce, chicken essence. Method: 1. Kill the bullfrog, cut into pieces and wash (be sure to wash the blood, otherwise there will be a fishy smell); 2

, heat the pot, add oil (a little more), stir-fry ginger, garlic and small dried chili peppers; 3. Add bullfrog meat, stir-fry until half cooked, add rice wine (the amount of a rice bowl), simmer for 3 minutes, let the wine

The aroma will enter the bullfrog meat; 4. Add dark soy sauce to color, stir-fry, and continue to simmer for about 8 to 10 minutes. If the bullfrog meat has taken on the flavor, add one and a half spoonfuls of chicken essence, and serve.

Garlic Bullfrog Ingredients: 10 cloves of garlic, 300g of bullfrog, 4 slices of ginger, a little green garlic Accessories: Medicinal materials: 6g of Digupi, 3g of Ephedra, 6g of Mulberry Bark, 3g of Licorice, 1.5g of Guizhi Seasoning: cooking wine

1/2 tablespoon, 1/2 teaspoon salt. Method: 1. Wash the bullfrog and chop into pieces; fry garlic in oil pan until fragrant.

2. Put the bullfrog into the pot, add all the medicinal materials, ginger slices, cooking wine, garlic, salt and 400 ml of water.

3. Simmer for 15 minutes, sprinkle with green garlic and serve.

Tips: 1. Slightly fry the garlic first so that the garlic smell will not be too strong, which is easier for people who don’t like garlic. You can also not fry it, which is healthier.

2. Bullfrogs can be purchased and cooked before being cooked, but it is best to have freshly killed bullfrogs to make the meat more delicious.

Features: This dish can relieve cough and asthma, and has a soothing effect on lung heat, cough, asthma, and bronchitis.

Luffa and Braised Bullfrog When the weather is hot, people often lose their appetite, but the high temperature environment requires the human body to have sufficient protein and vitamins.

Here I recommend to you a loofah braised bullfrog that is high in protein, low in fat and contains multiple vitamins.

\Y |qH@ala Shanghai People Forum Ingredients: two bullfrogs (about 6 to 7 taels in weight, available in supermarkets), one loofah, 3 garlic heads, 2 taels of ginger, 2 green onions, and 2 red peppers.

Ala Shanghai Forum +L&Q:wG;u1h9wMethod: - Open to all rivers - Love | Equality | Mutual Help | Exchange UDPHB$y1. Chop the washed and cut bullfrog into small pieces, pour in cooking wine and marinate for 10 minutes.