What are the steps of burning bullfrog with chestnuts?

1, raw material diagram. ?

2. Cut the bullfrog into pieces, mix with half a teaspoon of salt, half a teaspoon of cooking oil, half a teaspoon of black pepper and two teaspoons of dry starch, and marinate for ten minutes. ?

3. Boil the chestnut in water for 10-20 minutes, take out the cold water for later use, cut the green and red peppers into circles, and slice the ginger. ?

4. Put oil in the pot and heat it to 80%. Put the bullfrog in and fry it. Throw them in one by one, don't turn them over at first, shake the pot, and then push them away with chopsticks when the bullfrogs are scattered. ?

5, chestnuts are also put into the pot and fried, and the skin is slightly crisp. Stir-fried bullfrog chestnuts for later use. ?

6. Pour out all the oil from the fried bullfrog, and there is enough oil in the pot. Saute onion, ginger and garlic until fragrant. ?

7. Release cigarettes, soy sauce, cooking wine, rock sugar and a bowl of soup. Boil. ?

8. Pour in bullfrogs and chestnuts. Bring the fire to the boil and simmer for 5 minutes. ?

9. Transfer half a teaspoon of salt and collect the juice over high fire. ? 10 When the juice in the pot is not dry, add the green and red peppers and stir fry over high heat.

Tip:?

1, the bullfrog is very tender, so when frying, you can bake the shell with fire and set it. When pickling, be sure to use two or three spoonfuls of dry starch to reshape. I used corn starch. ?

Step 7: Boil the bullfrog and chestnut. Because the boiled soup is soft, there is no soy sauce and cooking wine. ?

Kitchenware used: cooking pot, frying pan.