material

The number of bullfrogs

Half onion and half garlic.

A little pepper

A little chopped green onion

A little ginger

A small piece of rock sugar

A little pepper

Pixian red oil bean paste is a little.

Light soy sauce

A little cooking wine

Proper amount of salt

working methods

1

Wash the frog and put it on the chopping board. This is the back.

2

This is the front. It's already open.

three

Cut from the waist first. I usually cut the upper part horizontally and vertically and cut it into small pieces.

four

The lower half is cut in the middle and then cut in half, and then cut at the knee. If it feels big, I think it's good to cut it in the middle of my thigh at most. Eating wow mainly depends on the legs, and it is right to choose the ones with thick legs and big legs.

five

A frog cut into pieces. I remember I earned at least 10.

six

Pour the cut frog into a larger bowl, add a little salt, pepper and cooking wine and marinate for 10 minute, one to remove fishy smell and the other to enhance flavor.

seven

Prepare chopped green onion, ginger slices, dried peppers and a small piece of rock sugar.

eight

Pour in the right amount of oil, add rock sugar and pepper to low heat, stir-fry until fragrant, then turn to medium heat, add onion, ginger and garlic, Pixian red oil bean paste and stir-fry red oil.

nine

Turn to high heat, pour in the frog, stir-fry a few times, add the onion and stir-fry, pour in the right amount of soy sauce, add salt and stir-fry a few times, and then take out the pan and plate.

skill

1. The curing time should not be too long, otherwise the water in the bullfrog meat will be lost, and the meat will be old and tough after cooking.

Don't fry bullfrogs for too long, because the meat is tender and can be cooked.