Ingredients: Frog 100g fish head 1 fresh shredded ginger 200g dried green pepper 50g red millet pepper 100g shredded red and green pepper 50g soaked shredded ginger 50g salt, monosodium glutamate, chicken essence, ginger paste, ginger oil, fresh soup, lard and salad oil.

Method:

1. Slaughter the frog, smell it, cut it into large pieces, cut the fish head in half, and wash it with flowing frozen water.

2. Heat the melted lard and ginger oil in a pot, stir-fry Jiang Mo, minced red millet pepper and ginger juice, add fresh soup, add frog pieces, fish head and shredded fresh ginger, cook until the fish head is just cooked, add salt, monosodium glutamate and chicken essence to taste, take out the pot, put in a container and sprinkle shredded green pepper for decoration.

3. Heat the salad oil in the pot, stir-fry the green pepper and pour it on the frog's head.

Jinjiao hot and sour frog

Ingredients: Frog 1500g Huajia 300g Red Beauty Chili Festival 50g Yellow Light Chili Sauce 100g Ginger Rice 20g Garlic Rice 30g Onion Festival 50g Coriander, salt, monosodium glutamate, chicken essence, sugar, white vinegar, fresh soup and salad oil.

Method:

1. Slaughter the frog, smell it, and cut it into large pieces for later use.

2. Heat salad oil in the pot, first add ginger rice, garlic rice, onion knot and yellow light Chili sauce to stir-fry the taste and color, add fresh soup, add polished flower skin and chicken slices, and cook for about 5 minutes. Add salt, monosodium glutamate, chicken essence, sugar and white vinegar to taste, then take out the pot and put it into a rectangle with an open flame.

Green pepper gluttonous frog

Ingredients: bullfrog cauliflower 1500g, konjac strips 100g, lotus root slices, potato slices, tomato slices, lotus root white pieces 40g, red beauty pepper festival 250g, dried green pepper 50g, fresh pepper 30g Jiang Shui 1g, ginger rice, garlic, salt, monosodium glutamate and chicken essence.

Method:

1. Slaughter bullfrog, smell it, cut it into large pieces, and soak it in fresh pepper and Jiang Shui for later use. In addition, put all the side dishes in the boiling water pot.

2. Heat the salad oil in a saucepan. Add dried green pepper first, then add ginger rice, garlic rice, green pepper and red pepper and stir-fry to taste. Add fresh soup to boil, add "diving" chicken and all side dishes, and season with salt, monosodium glutamate, chicken essence, pepper and sugar.

Spicy temptation frog

Ingredients: Bullfrog 1500g konjac strips 300g potato chips 200g dried Chili Festival 100g dried Zanthoxylum bungeanum 30g mixed sauce 100g beer 250g ginger slices, garlic slices, leek festival 20g fresh Chili Jiang Shui 1 pot, monosodium glutamate, chicken essence, pepper, sugar and fresh soup.

Method:

1. Slaughter bullfrog to remove fishy smell, cut it into large pieces, and then soak it in fresh pepper Jiang Shui for later use. In addition, soak konjac strips and potato chips in boiling water, take them out and put them at the bottom of the container.

2. Heat salad oil in a clean pot, stir-fry dried peppers and prickly ash, stir-fry ginger slices, garlic slices and mixed sauce, pour fresh soup and beer, cook "diving" bullfrog pieces, add monosodium glutamate, chicken essence, pepper powder and white sugar to taste, take the pot and put it in a pot filled with konjac strips and potato chips, and sprinkle with chives.

Laotan pickled pepper frog

Materials: bullfrog 1500g Tianmu bamboo shoots 100g lotus root slices 150g potato chips 100g pickled pepper festival 100g celery festival 30g chopped green onion festival 50g beer 500l fresh Jiang Shui 1 pot of ginger rice, garlic rice and pickled pepper.

Method:

1. Slaughter bullfrog, smell it, cut it into large pieces, and then soak it in fresh pepper Jiang Shui and cook it for later use. In addition, put lotus root slices, Tianmu bamboo shoots and potato chips into a boiling pot and soak them in clear water for later use.

2. Heat pickled pepper oil in a clean pot, stir-fry ginger rice, garlic rice, minced pickled pepper and Ren Mei pepper, add fresh soup to boil, add soaked lotus root slices, bamboo shoots, potato chips and "diving" bullfrog blocks, cook for one or two minutes, add monosodium glutamate, chicken essence, pepper and white sugar to taste, and finally sprinkle with celery and onion.

Roasted frog with seafood

Ingredients: bullfrog 1000g flower shell, mussel, prawn with knife forehead, octopus, scallop meat 50g dried chili festival 50g dried pepper festival 10g ginger slice, garlic 20g onion festival 10g fresh chili Jiang Shui 1 Add soy sauce, ginger onion water, cooking wine, salt and so on.

Method:

1. Slaughter the bullfrog to remove the fishy smell, cut it into large pieces, and then cook the fresh pepper and ginger in water for later use. In addition, put the flower shell, mussel, prawn, octopus and scallop meat into a boiling water pot, and add ginger and onion water and cooking wine for later use.

2. Heat the salad oil in a clean pot. First, add the dried pepper and pepper, then add the ginger slices, garlic slices and mixed sauce and stir-fry to taste. Add fresh soup to boil, add "diving" bullfrog pieces and all the soaked little seafood, cook slightly, add salt, monosodium glutamate, chicken essence, pepper and white sugar to adjust the taste, and then take it out of the pot and put it into a container.

Crispy green pepper frog

Ingredients: 400g frog.

Pickling material: Meiji fresh 30g Meiji dim sum juice 20mg homemade vegetable juice.

Stir-fried powder: glutinous rice flour and Eagle brand corn flour 100g each.

Garlic material: fried garlic 50g fried bread crumbs 50g chopped ham 10g fried onion 10g chopped ham 10g fried onion 10g fried sweet pepper 10g.

Salt and pepper powder: Meiji chicken fresh powder 10g ground Hanyuan pepper powder 10g.

Method:

1. Put the cleaned frog into the pot with a half knife, add the marinating material and marinate for 20 minutes, then remove the excess water.

2. Stick the salted frog evenly and stir-fry the powder. In addition, in order to ensure the crispness after frying, you can't pour all the frogs into the powder at once, but stick the powder gently one by one.

3. Add rapeseed oil or peanut oil into a clean pot. When the fire reaches 150℃, fry the ground frog in an oil pan for about 3 minutes. When the color is crisp and yellow, take out the pot, sprinkle salt and pepper powder and garlic on the pot and put it on the repaired lotus leaf.