Two bullfrogs (about 1000g)

A little ginger

Proper amount of cooking wine

Two proteins

A little chopped green onion

Proper amount of salt

Two-petal garlic powder

Appropriate amount of salt and pepper (depending on personal taste)

Two dried red peppers.

Appropriate amount of starch

The practice of salt and pepper bullfrog?

Wash bullfrog and cut into pieces. (The size is even, cut along the bullfrog skeleton, which is easier to cut and looks good. )

Wash with clear water and drain.

Add shredded ginger, shredded onion, cooking wine and salt, stir well and marinate for 15 minutes.

Take the egg whites and mix well.

Mix the egg whites and bullfrogs thoroughly.

Heat a hot pot, add oil and grains, and change to medium heat. Although there is a pot at home, my father still prefers the traditional big iron pot shovel, which has been in our family for more than 20 years.

The bullfrog is covered with starch.

Put the bullfrog in the pot, fry it until it is light yellow, and take it out. There is not much oil in the kitchen, but oil is more delicious than bullfrog, so you can fry it in batches.

Take it all out, and after it is completely cooled, put it in the pot for the second time and fry it. (This step is very important! ! ! Be sure to cool it before frying it, so that the bullfrog will be crisp.

Put it into the pot for the second time, fry it in medium heat, and take it out.

Pour out most of the oil, and stir-fry minced garlic, Jiang Mo, minced onion and dried Chili in a pan.

Pour in the bullfrog and stir-fry.

Take a pot, sprinkle with salt and pepper and mix well.

Does it taste good？