【 Materials 】 Bean paste, chafing dish base, dried chili, ginger and garlic are chopped, onion is cut into sections, bullfrog is washed and diced, potato is cut into thick strips, onion is chopped, and a little coriander, green pepper and red pepper are chopped. Put bullfrog in a bowl, add salt and sugar cooking wine, soy sauce starch, stir well, put oil in a hot pot, fry bullfrog for one minute, take out and fry potato chips until brown, put oil in another pot, add onion, ginger, garlic, dried pepper, chafing dish base, a little bean paste, green pepper and red pepper, add a little cooking wine, then add water, a little sugar and a little cooking wine.

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Griddle cooked bullfrog

【 Materials 】 2 bullfrogs, half a head of garlic, 2 onions 1 head, 2 bright red peppers, 5 slices of ginger, 4 tablespoons of cooking wine, 2 tablespoons of sugar, 2 tablespoons of Laoganma spicy lobster sauce, 1 handful of coriander, 2 tablespoons of soy sauce, 5 tablespoons of salt, sesame oil and olive oil.

[Practice] After the bullfrogs are washed, each one is chopped into pieces of about 5cm, and oil is added. Stir-fry and marinate for 5 minutes. Cut the onion into large pieces. Cut the red pepper into sections.

2. Prepare a dry pot, heat the bottom of the pot with candles, and pour 5 tablespoons of olive oil into the pot. This is to avoid burning the pot.

3. After the wok oil is hot, pour in garlic cloves, peppers, ginger slices and lobster sauce.

4. Stir-fry the bullfrog 1 min, then stir-fry the ingredients of pickled bullfrog and onion for two minutes, add salt according to the taste, and turn off the heat.

5. Move the bullfrog into the dry pot, sprinkle with coriander and sesame oil and serve.

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【 Materials 】 2 bullfrogs (about 2 kg); 1 potato, celery, lettuce and lotus root each (root); Coriander; Some red peppers (dry and fresh); Some pepper and fragrant leaves; Salt, sugar, white pepper, cooking wine, soy sauce; Flour and raw flour; Pixian bean paste (douchi); Some garlic and ginger

[Practice] Wash the bullfrog, cut it into pieces, absorb water with kitchen paper, add salt, sugar, white pepper and cooking wine, mix well, and let it stand in cold storage for 15 minutes;

Wash and drain all vegetables, slice, cut into pieces and cut into strips for later use;

Cut dried and fresh peppers into sections, squash garlic and slice ginger for later use;

Prepare flour and raw flour and mix them evenly according to the ratio of 1: 1;

Take out the oil pan with a little more oil, fry the bullfrog powder in the pan until it is completely golden, take it out and put it on oil-absorbing paper until it is completely fried for later use;

In another clean oil pan, add garlic, ginger slices, dried peppers and prickly ash to stir fry from 6: 00 to 7: 00, stir fry potato slices until they are cooked around 7: 00, stir fry lotus root slices, lettuce slices, celery slices and fresh peppers, and add fragrant leaves and a little Pixian bean paste (or lobster sauce) to continue stirring;

The vegetables are basically cooked, pour in the bullfrog pieces, add a little soy sauce and sugar and stir well. Cook for about two minutes, add chopped coriander and mix well.

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Family edition griddle bullfrog

【 Materials 】 3 bullfrogs; 1 potato; Lotus root segment1; 3 celery; Chopped pepper (optional) 1 spoon; 5 cloves of garlic; 2 coriander; 5 slices of ginger; Half a bottle of beer; 2 tablespoons of soy sauce; 3 grams of salt; A little sugar; 1 tbsp flour; 1 tbsp starch; 3 grams of pepper; 3 grams of pepper powder; Spicy hot pot has a little seasoning.

[Practice] Wash the bullfrog and chop it.

Flour and starch 1: 1 are poured into a large bowl, and pepper, allspice powder, pepper powder and so on are added and stirred evenly to taste.

Slice lotus root and potato, wash starch with clear water (you can soak it for a while) and drain.

Slice ginger, mash garlic, and cut coriander into sections for later use.

Pour oil into the pan, add lotus root slices, fry until brown, and take out.

Fry the potato chips until brown and take them out.

The bullfrog dipped in powder is fried in the oil pan until golden, and then fished out.

Add a little oil to the pot, add ginger slices and garlic and stir-fry until fragrant.

Add chopped pepper and chafing dish base.

Pour in bullfrog and celery, stir-fry Flammulina velutipes evenly, pour in light soy sauce, add a little beer and stir-fry, then pour in lotus root slices and potato chips, add a little sugar to freshen up, and add a little coriander and stir-fry before taking out.

Finally, put a little coriander on it when you cook, and the family version of the griddle bullfrog will be fine! You can also add your favorite vegetables, such as cauliflower, lettuce and onion. You don't need to fry the good dishes, but you can fry the bad ones first.

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[Ingredients] Three bullfrogs are exactly 3 kg, with net meat 1 kg and a half; Half an onion; 2 peppers; Celery 1 small bar; A little ginger; A little garlic; Pixian watercress 1 tablespoon; A little cooking wine; Take a little soy sauce; A little sugar; A little onion; A little pepper; A few dried peppers.

[Practice] After the bullfrog is washed, cut into pieces and marinated with a little salt and cooking wine powder for about two hours. First, take an oil pan and heat it to 70% to 80%. Pick up the bullfrog meat and put it in the pan for slow frying. Fry until the color turns yellow and the meat becomes firm, then take out and drain the oil for later use. Then take another pot and put ginger slices, garlic, dried peppers and pepper in the oil. Then add a tablespoon of Pixian watercress and a little sugar, continue to stir well and pour in. [naughty] [naughty] [naughty]

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【 Materials 】 2 bullfrogs; Half a lettuce; 1 celery; 1 potato; Half a cauliflower; Half a spoonful of Pixian bean paste; Half a spoonful of June sweet noodle sauce; 3 slices of ginger; 3 cloves of garlic; 2 pieces of fragrant leaves; 2 tablespoons of cooking wine; Soy sauce15g; Sugar10g; Proper amount of salt

[Practice] Bullfrogs can help deal with two relatively large vegetable markets. Soak and wash at home, add salt, cooking wine and pepper and marinate evenly 15 minutes. Remove the juice and starch, and grab well for later use. At the same time, wash and cut the side dishes.

Cut the potatoes into strips, wash off the starch, boil the water in the pot, take out the potatoes and dry them for later use. Spread them out and dry them naturally for a while.

Pour more oil into the pot, fry the potato chips until they are golden and slightly wrinkled, and take them out for use.

Fry the bullfrog in the oil pan and take it out.

Leave some oil in the pot, a little more than usual. Add ginger, garlic and geranium bean paste and stir-fry until fragrant. If you like spicy food, you can add dried Chili to fry it.

Add lettuce, cauliflower and celery and stir-fry until cooked. Finally, add fried potato chips, green peppers and bullfrogs, salt, soy sauce and sugar and stir-fry for about two minutes.

Out of the pot, celery leaves can be used for decoration.

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