Braised bullfrog

〖Ingredients〗Cleaned bullfrog, rock sugar, ginger, onion, green pepper, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, etc.

First blanch the bullfrog, put oil in the pot, add rock sugar and stir-fry until it becomes sugary color. Add water, add the bullfrog, then add ginger, light soy sauce, dark soy sauce, oyster sauce, chicken essence, salt, and bring to a boil over high heat for 5 seconds. After a few minutes, the juice will be reduced. Finally, add green peppers and onions and it is ready to serve.

Cut the small red pepper into sections, slice the green pepper, and chop the bullfrog into medium-sized bullfrog pieces. Then put the bullfrog pieces into a bowl, add chopped green onion and shredded ginger, pour cooking wine, some salt, and a little oyster sauce. , mix well with hands and marinate for fifteen minutes.

Pour some oil into the pot, heat the oil, add onion, ginger, garlic, and red pepper to the pot, stir-fry until fragrant, then add the bullfrog, stir-fry until it changes color, then pour in Cooking wine and soy sauce, then add green pepper slices, salt, white sugar and thirteen spices, stir-fry over high heat until the ingredients are cooked, then turn off the heat and put on a plate

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Braised bullfrog

〖Ingredients〗4 bullfrogs, ginger, garlic, dried chili, rice wine, dark soy sauce, chicken essence

< p>〖Method〗Kill the bullfrog, cut it into pieces and wash it (be sure to wash the blood, otherwise there will be a fishy smell);

2. Heat the pot, add oil (a little more), and stir-fry Stir in ginger, garlic and small dried chilies;

3. Add bullfrog meat, stir-fry until half-cooked, add rice wine (the amount of a rice bowl), and simmer for 3 minutes to allow the aroma of wine to enter the bullfrog meat;

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

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Braised bullfrog

〖Materials〗4 bullfrogs, ginger, garlic, Dried chili pepper, rice wine, dark soy sauce, chicken essence

〖Method〗 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 (a rice bowl amount), Simmer for 3 minutes to allow the aroma of wine to enter the bullfrog meat;

4. Add dark soy sauce to color, stir-fry, continue to simmer for about 8 to 10 minutes, check that the bullfrog meat has taken on the flavor, and finally add a spoonful Half of the chicken essence, remove from the pot and serve.

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Braised bullfrog

〖Materials〗2 kilograms of bullfrog, 5 pickled peppers root, 1 pickled ginger, 8 garlic cloves, red oil bean paste, green peppercorns, cooking wine, a little dark soy sauce, soybean powder, green onion segments, MSG

〖Method〗 Clean the bullfrog when you buy it, take it Go home and clean, drain the water, season with cooking wine and soy flour for 10 minutes, then boil the water, drain and set aside. (Make the soy flour solidify on the bullfrog and make it tender, so as not to burn the pot when cooking.)

2. Chop the pickled ginger into fine particles, and cut the pickled pepper and green onion into sections.

3. Add more oil to the hot oil pan. First stir-fry the watercress, Sichuan peppercorns, pickled ginger, pickled peppers, garlic cloves and cooking wine until fragrant. Then add the bullfrog and stir-fry for a while. Add water to just cover it. Bullfrog will do.

4. Simmer for a few minutes. When the soup is reduced, add green onions, MSG, or some balsamic vinegar.

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