Bullfrog, onion, ginger, garlic, green pepper, dried pepper, salt, cooking wine, soy sauce, sugar, starch, white wine.

working methods

1) Prepare two bullfrogs.

2) Appropriate amount of onion, ginger, garlic, green pepper and dried pepper.

3) Put it in a frying pan, add onion, ginger, garlic and dried pepper and stir fry.

4) Stir-fry bullfrogs and then stir-fry cooking wine.

5) Add green pepper, soy sauce and sugar and stir fry.

6) Put proper amount of water starch before cooking.

7) add salt to taste, then add white wine and stir fry, and then add water starch and stir fry.

8) Light a candle (dry pot and small stove) and get ready to go out.

Nutritional value of bullfrog

Bullfrog is not only delicious, but also rich in nutritional value. Every 100g frog meat contains protein 19.9g and fat 0.3g .. It is a nutritious food with high protein, low fat and low cholesterol, so it is favored by people. The role of bullfrog is mainly reflected in the following aspects:

1, bullfrog has nourishing and detoxifying effects. The viscera and offal of bullfrog are rich in protein, which is hydrolyzed to produce compound amino acids. Among them, arginine and lysine are high in content, which is a good food additive and tonic. Can be used as a tonic for people with poor digestive function or hyperacidity and weak constitution;

2. Bullfrog can promote the qi and blood circulation of human body, be full of energy, nourish yin and strengthen yang, have the effects of nourishing heart, calming nerves and invigorating qi, and are beneficial to the rehabilitation of patients.

Bullfrog has the efficacy of treating some diseases. When people (especially women) avoid eating, eating frog meat can stimulate appetite, and patients with weak stomach or hyperacidity had better eat frog meat. In addition, it is often used in medicine to treat heart or kidney edema, throat abrasions or mild diphtheria, hot sores and scabies, edema and so on.