Northeast cuisine

is characterized by tender inside, delicious taste and rich nutrition.

raw materials

main ingredients: 4 frog legs. Auxiliary flour. Refined salt, monosodium glutamate, clear oil, Shaoxing wine, pepper water, pepper salt.

Production process

1. Chop off the live frog's thigh, peel it, chop off its claws, chop it off from the joints, put it in a pot, add some refined salt, Shaoxing wine, monosodium glutamate and pepper water, and marinate for ten minutes. 2. Put the clear oil in the spoon, and when the oil is heated to 7% to 8%, dip the frog in flour, fry them one by one, take them out and put them on a plate, that is,

Main ingredients: frog

Accessories: celery, lettuce leaves and green garlic

Seasonings: ginger, onion, garlic, douban hot sauce, soy sauce, starch.

2. Wash celery and cut into sections, pat green garlic loosely and obliquely cut into small sections, and wash lettuce leaves and cut into sections;

3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife;

4. Sit in a pan, put a small amount of oil, add the douban hot sauce after the oil is heated, stir-fry the red oil, add the onion, ginger and garlic for a few times, add a small amount of water, add a little salt and monosodium glutamate, then add the vegetables, take them out and put them into a bowl after the suspension, slide the grouted frog into the pot, and put them into the bowl together with the soup when the color is changed and cooked;

5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour them on the chopping board, crush them and sprinkle them on the cooked frog;

6. sit in a pot, pour a little oil, heat it and pour it on the sliced meat.