Stir-fried bullfrog is a delicious food. Ingredients: 250g of bullfrog's head, feet and bones, 20g of green pepper and red pepper, 5g of refined salt, soy sauce, sugar and cooking wine, 50g of refined oil and a little onion.

Production method:

1. Wash the bullfrog meat, cut it into pieces about 3 cm square, and mix well with refined salt and cooking wine. Wash green pepper and red pepper and cut into horse ears.

2. Clean the pot, add refined oil, heat it to 40% to 50%, add bullfrog blocks, stir-fry until the seeds are loose and the color is white, then add green pepper and pepper, stir-fry until the green pepper is broken, add soy sauce and sugar, add onion, stir-fry until the bullfrog turns red, and then take it out of the pot.

Precautions:

1. The bullfrog meat is tender, so the cooking time should not be long, otherwise the bullfrog meat will be old and tough, which will affect the taste of the dish.

If you like spicy food, you can put more sea pepper and pepper.

Nutritional value:

Bullfrog is rich in nutritional value and delicious. Every100g of frog meat contains19.9g of protein and 0.3g of fat. It is a nutritious food with high protein, low fat and low cholesterol, which is deeply loved by people. The viscera and viscera of bullfrog are rich in protein, which can produce compound amino acids after hydrolysis. The contents of arginine and lysine are high, which is a good food additive and tonic.

The stomach gland, intestinal gland and pancreas of bullfrog are rich in digestive glands, especially those that hydrolyze protein, which can be extracted and utilized. The bile of bullfrog is extracted and processed for medicine. Frog skin can be used as an excellent raw material for making surgical lines. Frog oil can be used to make high-grade lubricating oil.