Melon ball boiled bullfrog practice technology: burning Melon ball boiled bullfrog preparation materials: main ingredients: bullfrog 2, 100 grams of winter melon, 50 grams of carrots.

Seasoning: broth, green onion, ginger, salt, monosodium glutamate, chicken essence, pepper, water starch, each appropriate amount. Practice: 1. winter melon, carrots were dug into the ball with a knife; bullfrog slaughtered and washed, chopped. 2. pot into the onion, ginger, pour broth, raw materials, boil seasoning, boil 5 minutes after thickening. Dry pot bullfrog ingredients: main ingredients: live bullfrog 1000 grams.

Seasoning: 30 grams of fresh red pepper, 50 grams of vegetable oil, 2 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of chicken essence powder, 10 grams of Lee Kum Kee garlic sauce, 5 grams of chili sauce, 250 milliliters of beer, 1 gram of pepper, 50 grams of garlic, 10 grams of ginger, 5 grams of green onion, 5 grams of perilla leaves, 30 grams of dried pepper, 10 grams of red oil, 5 grams of sesame oil, 300 grams of fresh soup. Practice ：

1、Bullfrog slaughtered after the head, viscera, claws, cut into 4 cm square block to be used; fresh red pepper to cut the hobnail block, garlic seeds to remove the tip of the perilla leaves chopped, ginger slices, dry pepper cut into segments, scallion cut into segments.

2, pot on high heat, put vegetable oil, ginger, dry pepper segments under the incense, and then into the bullfrog, garlic seeds, fresh red pepper, sautéed until the bullfrog color into the Lee Kum Kee garlic sauce, chili pepper, pour in a little simmering beer, add broth, salt, monosodium glutamate, chicken essence powder, medium heat until the bullfrog is nine ripe, and then into the shiso, drizzle red oil, sprinkle pepper, loaded into a dry pan, drizzle sesame oil, sprinkle scallion segments can be. Tips: bullfrog is an aquatic animal, the interior contains a lot of water, salt curing, most of the water overflow, stir-frying will also have water overflow, be sure to pay attention to the water in the bullfrog fried dry. bad bullfrog main ingredients: bullfrog 500 grams

Seasoning: marinade 400 grams, 5 grams of green onions, 3 grams of ginger, 3 grams of cooking wine bad bullfrog features: fragrant, tender, fresh. 1. Slaughter the bullfrog, remove the head, skin, feet and claws, internal organs, wash, soak in water for 30 minutes to remove the fishy flavor.

2. Put the bullfrog in the pot, add the right amount of water, the next onion knot, ginger, yellow wine, burn until the bullfrog is cooked, fish out, cool down, with the aroma of brine immersed in 2 hours that is to become. Before serving, cut the frogs, change the plate and pour the fragrant marinade on top. 2. Put the bullfrogs in the pot, add appropriate amount of water, put down onion knots, ginger pieces and yellow wine, boil until the bullfrogs are cooked, pull out, cool down and soak them in the fragrant marinade for 2 hours. Before serving, change the knife, change the plate, pour the fragrant brine that is ready. Stir-fried bullfrog main ingredients: bullfrog 500 grams

Auxiliary ingredients: 50 grams of green pepper, mushrooms (fresh) 100 grams

Seasoning: pepper 2 grams, 1 gram of five-spice powder, 15 grams of dark soy sauce, 15 grams of wine, 25 grams of soybean oil, 2 grams of sugar, 5 grams of salt, monosodium glutamate (MSG) 2 grams of practice: 1. bullfrogs with hot water scalded first with cold water rinse refreshing, then palletized pieces;

2. pepper With a hot pan fried, and then crushed into peppercorns;

3. peppers, mushrooms shredded;

4. chopped bullfrogs with peppercorns, five spice powder, soy sauce, cooking wine uniform marinade;

5. and then the hot pot of oil, bullfrogs under the pot first stir-fried;

6. and then peppers, mushrooms shredded put in the sugar, salt, MSG, appropriate amount of time to stir-fry the best one and a half minutes;

6. Time one and a half minutes is best;

7. According to the amount of dishes fire can be appropriately extended. Rabbit and frog meet taste: sour and spicy flavor Process: fried Main ingredients: rabbit 160 grams, bullfrog 160 grams

Accessories: starch (corn) 35 grams

Seasonings: chili pepper (red, sharp, dry) 16 grams, 3 grams of salt, 3 grams of sugar, 10 grams of vinegar, 10 grams of soya sauce, 12 grams of ginger, 20 grams of garlic (white), 25 grams of green onion white, 2 grams of pepper, 50 grams of vegetable oil Practice: 1. Fresh rabbit tenderloin, clean bullfrog legs, chopped into square dices, put into the basin with salt, soy sauce, pepper marinade for 4 minutes, add egg white starch;

2. dried chili pepper cut into sections, ginger, garlic granules, green onion white cut into segments;

3. bowl with salt, sugar, vinegar, soy sauce, wet starch, pepper blended into a flavor sauce to be used;

4. frying pan on the fire, add Vegetable oil burned to 50 percent heat, put the rabbit meat, diced frog oil until broken, fish out;

5. pot to leave a little oil, burned to 50 percent heat, into the dried chili pepper, ginger, garlic grains stir-fried, into the rabbit meat, diced frog meat fried, cooked into the flavor of the sauce pushed, put the white segment of the green onion, dripping hot vegetable oil into the pot into the plate. Sauce burst bullfrog flavor: sauce flavor technology: sauce burst main ingredients: bullfrog 500 grams

Auxiliary ingredients: asparagus 50 grams, mushrooms (fresh) 25 grams

Seasoning: soy sauce 15 grams, 25 grams of soy sauce, 25 grams of cooking wine, 50 grams of garlic (white skin), 10 grams of ginger, 1 gram of salt, 5 grams of sesame oil, 5 grams of sugar, 150 grams of lard (refining) method: 1. the bullfrog washed, cut into 3 cm long sections, cut into 3 cm long sections, cut into 3 cm long sections, and cut into 3 cm long sections, and then put into hot vegetable oil. Cut into 3 cm long section, put into a bowl;

2. bowl, add salt, cooking wine mix, marinate for 5 minutes;

3. bamboo shoots, mushrooms, respectively, cut into slices;

4. wang fire sitting in a spoon, burned to seventy percent of the heat, into the bullfrog block, frying and then drained the oil;

5. the original spoon to leave the bottom of the oil a little bit, into the soybean paste, ginger, braid the fragrance;

6. pour the bullfrog into the bowl, and then put in the oil. Sauce burst bullfrog preparation tips: this product has deep-fried process, need to prepare about 750 grams of lard, fresh soup about 150 grams. Casserole roasted bullfrog flavor: salty taste Craft: pot roasted Main ingredients: bullfrog 300 grams

Accessories: tofu (North) 50 grams, 20 grams of celery, 20 grams of parsley

Seasoning: 20 grams of peanut oil, pepper 2 grams of salt 3 grams of monosodium glutamate (MSG) 2 grams of practice: 1. bullfrog cleaned and chopped into chunks;

2. tofu sliced;

3. parsley, celery, cleaned and cut into segments;

3. Cut section;

4. casserole oil heating, put the bullfrog stir-fry, pour bone broth boiling, small fire cook for 5 minutes;

5. add pepper, tofu slices, monosodium glutamate, fine salt to cook a little, sprinkle celery, cilantro can be segmented.

Tips - Food Compatibility:

Cilantro: When taking tonic and Chinese medicine atractylodes macrocephala, danpi, it is not advisable to take cilantro, so as not to reduce the efficacy of tonic.