Braised Bullfrog

Practice:

Bullfrog cut into cubes

1. Cleaning: add more salt to the meat cubes, add the right amount of beer, scrub and rub and wash off the blood, drain the water.

2. marinade: meat cubes with moderate salt, moderate white pepper, 2 spoons of cooking wine, more starch, scratch and mix well.

3. Frying: more to the oil in the pot, oil temperature 6 into the heat, under the meat block frying, frying ten catty seconds can be fished out and standby.

4. Another pot of oil, hot oil under the ginger and garlic, dried chili pepper stir fry. Add 1 spoon Pixian bean paste, fried red oil, down into the fried bullfrog, stir fry evenly.

5. Add 1 can of beer in the pot, the amount of water did not exceed the bullfrog, high heat boil.

6. Add a little white pepper, 1 tablespoon of soy sauce, half a tablespoon of soy sauce, a little chicken essence, stir well. Turn down the heat and simmer for 15 minutes.

7. Add green and red peppers, stir well and simmer for 5 minutes. The juice, sprinkled with white sesame seeds can be out of the pot.