Materials:

4 bullfrogs, ginger, garlic, dried peppers, yellow wine, soy sauce and chicken essence.

Exercise:

1, kill the bullfrog and cut it into pieces and wash it (be sure to wash the blood clean, otherwise it will smell fishy);

2, from the pot, heat and drain oil (a little more), add ginger, garlic, and small dried peppers to stir fry;

3. Add the bullfrog meat, stir-fry until it is half cooked, add yellow wine (the amount of a rice bowl), and let the wine enter the bullfrog meat for 3 minutes;

4. Add soy sauce to color, stir fry, and continue to simmer for about 8~ 10 minutes. When you see that the bullfrog meat is delicious, finally add a spoonful of chicken essence and serve.

Bullfrog with garlic

Ingredients: garlic 10 petal, 300g bullfrog, 4 slices of ginger and a little green garlic.

Accessories: medicinal materials: 6 grams of Cortex Lycii, 3 grams of Herba Ephedrae, 6 grams of Cortex Mori, 3 grams of Radix Glycyrrhizae, and 0.5 grams of Ramulus Cinnamomi/kloc-0.

Seasoning: cooking wine 1/2 tbsp, salt 1/2 tsp.

Exercise:

1. Wash and chop the bullfrog; Garlic is fried in a frying pan.

2. Put the bullfrog into the pot and add 400 ml of all medicinal materials, ginger slices, cooking wine, garlic, salt and water.

3. stew 15 minutes, sprinkle with green garlic and serve.

Tips:

1. Garlic will not smell too strong after being slightly fried, which is more acceptable to people who don't like garlic; You don't have to fry it. This is healthier.

Bullfrogs can be bought and cooked, but it is best to kill fresh meat.

Features: This dish can relieve cough and asthma, and relieve lung heat, cough, fatigue and bronchitis.

Nestle explosion bullfrog method

Ingredients: Guangdong taro 250g, coriander 25g, two bullfrogs, 50 slices of green pepper, cooked ham slices 10g, onion, ginger and garlic powder 10g, Shaoxing wine 15g, refined salt 5g, monosodium glutamate 2g, chicken soup 100g and dried starch 50g or so.

Gourmet practice: 1, cut taro into filaments, mix well with dried starch, put it in a big Nestle mold, fry it in an exothermic oil pan until it is hard and crisp, put it in a big round flat plate, and decorate it with coriander around it;

2. After the bullfrog falls to death, gut it, wash it (it is not suitable to peel it, and the skin is smooth and tender) and chop it;

3. Put the wok on a big fire, boil it with clear water, add salt (3g) and Shaoxing wine (5g), add bullfrog pieces and green pepper slices for about 1 min, and pour out and drain the water when the brisket is tender; Heat the pan, add about 50g of oil, stir-fry onion, ginger and garlic until fragrant, add chicken soup, salt, monosodium glutamate, bullfrog and green pepper, then add water and starch, stir well and serve.

Griddle bullfrog (home edition)

Ingredients: bullfrog, potato, lettuce, coriander, dried pepper, ginger, onion, garlic and dried starch. Seasoning: salt, white pepper, Sichuan hot sauce, pepper, cooking wine, soy sauce and sugar.

working methods

1 bullfrog asked the stall owner to kill it alive, then remove the internal organs, skin and toes, wash it and cut it into pieces;

2 potatoes and lettuce are peeled and cut into strips, and coriander and onion are cut into sections; Peeling garlic, peeling garlic and slicing ginger;

3 Put the bullfrog in a bowl, add a little salt and pepper, mix well and marinate for 15 minutes;

4 put enough oil in the hot pot, fry the potato chips with low fire until they are 60% hot, and remove them for later use;

5 pat some dry starch on the pickled bullfrog, fry it in the oil pan until it is slightly yellow, and remove it for later use;

6 Pour excess oil into the pot, leave a little base oil, and add onion, ginger, dried pepper, pepper and garlic to saute;

7 Stir-fry a tablespoon of Sichuan beef hot sauce or other hot sauces, add lettuce and potatoes and stir-fry;

8 Add appropriate amount of cooking wine, soy sauce and sugar to taste, add the fried bullfrog, stir fry quickly and evenly, and sprinkle with coriander segments.