Bullfrog is a highly economical large frog. Artificially bred bullfrogs have high yield, low cost and high value economic benefits.

Bullfrog meat is a high-quality and delicious food, and it is also a healthy food with high protein, low fat and low cholesterol.

It is suitable for those who want to lose weight or prefer low-fat. It also has high medicinal value and has the effect of nourishing and detoxifying.

Bullfrogs are not expensive and can be used in many delicious dishes.

For example, many restaurants offer hot pot bullfrog, stir-fried bullfrog and other dishes, which are very popular among the public.

Perilla has a unique fragrance, and it tastes even better when mixed with bullfrog meat.

Now I will teach you how to make this perilla bullfrog, you can try it yourself.

Food: 2 beautiful frogs, a piece of ginger, 5 cloves of garlic, green onions, 3 millet peppers, 20 peppercorns, 1 green pepper, 20 grams of perilla leaves, half a green onion, a spoonful of light soy sauce, consumption

One spoon of oil, one spoon of Pixian bean paste, appropriate amount of white pepper, 5 grams of white sugar, wine, beer, salt, and oil.

Method: 1. Peel and cut the ginger into slices, cut the garlic in half, cut the onion into sections, dice the millet pepper and green pepper respectively, clean and cut the perilla leaves, and cut the onion into shreds 2. Buy the beautiful frog

Remove the top of the head, remove the internal organs, and clean them.

Also peel off the outer skin and cut the frog into pieces.

Then clean the cut bullfrog meat from the small blisters, pick it up, drain the water and add it to a plate.

3. Pickle the beautiful frogs: Pour in appropriate amount of fermented rice, add a spoonful of salt, 10 grams of white pepper, and a small amount of white sugar.

Quickly use your hands to mix evenly, then pour in a spoonful of oil, mix evenly and marinate for 20 minutes.

4. Boil an appropriate amount of oil until it is 60% hot. Add the marinated frogs one after another and deep-fry the frogs until golden brown. Remove and drain the oil.

(The whole process needs to be quick and the postures are cool) 5. Leave some oil in the pot, put in the onions and stir-fry until fragrant. Remove the reserved oil. Heat the appropriate amount of oil in the pot, add ginger, garlic, and peppercorns to stir-fry until fragrant. Add millet chili.

Sauté.

Pour in another spoonful of bean paste and stir-fry the chili oil, then add half a bowl of beer and bring to a boil.

6. Add a little sugar to enhance the freshness, add the fried frog and stir well.

Add green pepper and perilla leaves and stir-fry until fragrant. Sprinkle on top with winter squash and stir-fry onions until fragrant. Stir-fry until fragrant. Serve out of the pan.

Technical summary: 1. The step of processing the frog can be left to the dealer. Cut the frog into pieces and then soak them in water to remove the blood and reduce the fishy smell.

2. The pickled frog can be fried with a colander through water, but your hands must be quick and your posture must be good.

3. Don’t put the perilla leaves too early, otherwise the aroma of the perilla leaves will slowly leak out.

But the frog must be cooked before cooking.