material

Three bullfrogs

A whole garlic

A small piece of ginger

Proper amount of Vitex negundo (or millet spicy, etc. )

Pixian bean paste 1 spoon

Soy sauce 1 spoon

2 tablespoons soy sauce

2 tablespoons soy sauce

Sugar 1 spoon

Pepper 1 spoon

Corn starch 1 spoon

2 tablespoons beer (cooking wine)

Half a spoonful of balsamic vinegar

Proper amount of edible oil

The practice of sauce bullfrog

First of all, prepare for work, first mix a bowl of sauce. A spoonful of bean paste, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of beer and a spoonful of sugar are mixed for later use. Stir-fry white sesame seeds for later use. Cut garlic in half into garlic grains, ginger into grains, Vitex negundo into small grains, and onion into chopped green onion.

Then pickle the bullfrog. Wash and drain the bullfrog, cut it into small pieces, add a spoonful of beer, a spoonful of soy sauce, a spoonful of soy sauce and a spoonful of pepper, stir well, then add a spoonful of corn starch, stir well, then pour in a little cooking oil and marinate for at least a quarter of an hour. Drain the salt water before frying.

Slide the bullfrog first. Pour an appropriate amount of cooking oil, heat the bullfrog in the oil, pretreat the bullfrog until it is 80% mature, and then pour it out for later use. Wash the pan, add cooking oil, stir-fry garlic and ginger, then turn to low heat, pour in the prepared sauce, stir-fry slowly, stir-fry red oil and sauce, then pour in smooth bullfrog, stir-fry evenly, sprinkle pepper, stir-fry for more than ten seconds, then sprinkle with chopped green onion and cooked sesame seeds, pour in half a spoonful of balsamic vinegar along the edge of the pan and stir-fry a few times.