Stir-Fried Bullfrog
Ingredients ?
2 bullfrogs
1 green pepper
3-4 millet chili
6-7 cloves of garlic seeds
5-6 slices of ginger
4-5 pickled peppers
Oyster sauce, pepper, soy sauce, egg white, cornstarch, Pixian bean paste, chicken essence, cooking wine in moderation
Stir frying bullfrogs practice ?
Fresh bullfrog peeled, gutted and washed, this step can let the food court merchants to help deal with, all the chili peppers are cut into small segments, garlic cut two cuts, garlic can also be more, better flavor. All ingredients are processed and ready to use.
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Bullfrog cut off the feet, cut small pieces, into the seasoning marinade, including: oyster sauce \ pepper a little bit of soy sauce, soy sauce a small spoon, an egg white, a small amount of cornstarch, marinate for more than 20 minutes.
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Put the oil in the pan, the oil is hot until light smoke, put the marinated bullfrog meat, put in the appropriate amount of cooking wine, stir fry the bullfrog 7-8 maturity, roughly after the color, and then stir fry roughly 3-4 minutes or so, sheng out and spare.
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Heat the oil in a separate pan, add green and red bell peppers, pickled peppers, ginger slices, and garlic seeds and stir-fry to bring out the flavor.
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Add another tablespoon of Pixian bean paste, stir-fry the red oil, stir-fry evenly.
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Put the slippery bullfrog meat in the pot, appropriate amount of chicken essence, stir-fry evenly, stir-fry for 2 minutes.
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Put in appropriate amount of soy sauce and soya sauce along the side of the pan, stir-fry for color and then cooking is completed, no need to add additional salt as both bean paste and soya sauce contain salt.
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Tips
1, bullfrog meat tender secret is "egg white", egg white used to marinate bullfrogs, very well wrapped bullfrogs, to keep the meat tender at the same time evenly heated, not easy to get old.
2. Slip the bullfrogs into a hot frying pan, rather than putting raw bullfrogs directly into the pan for one-time cooking. Heat the oil until it smokes lightly, add the bullfrogs and slide them until they are 7-8% mature, then remove them from the pan, stir-fry the side dishes, then pour in the bullfrogs and stir-fry them into the dish.
Marinated bullfrogs, although after repeated cooking and frying, the meat is still tender and not old, pickled peppers of the acidic flavor of the special appetizing and delicious, this stir-fried bullfrogs can be comparable to the restaurant, the family ate all the praise. Finally concluded that next time I want to buy two more bullfrogs, because the flavor is too good, the amount of two is really not enough to eat ~