Frog1000g, second choice150g.

condiments

30g of pickled ginger, pickled pepper 15g, wild pepper 15g, 30g of garlic slices, cooking wine 15g, 5g of white pepper, 50g of sugar, chicken essence 10g, 5g of celery and 200g of onion.

Home-cooked practice of pickled frog

1. Wash all raw materials: cut frogs into pieces, cut onions and celery, slice garlic and ginger, and cut others into small pieces.

2. Add ginger, white pepper, salt and cooking wine to the frog for 20 minutes.

Add hot oil to the hot pot until it is cooked. Stir-fry Pixian watercress with slow fire to get red oil. Turn to high heat, add ginger, sea pepper, pepper and garlic and stir-fry quickly. Then stir-fry the green pepper a little.

4. Pour in the frog and stir it a little, then keep shaking the pot.

5. When the frog is almost cooked, add the onion and celery and stir-fry evenly, adjust the taste, and then drop a few drops of sesame oil after frying.

Cooking tips

1, the frog is tender, and the fried flesh and blood are easy to separate, so it's best to shake it.

2. Frogs have parasite eggs, which must be cooked to kill parasites.