There are many ways to make bullfrog. Here are a few recommended ways for you to comment.
Ingredients recipe calories: 304.8 (kcal)
Main ingredients
3 bullfrogs
2 green peppers
Griddle Bullfrog
1
Open the belly of the bullfrog, remove the internal organs and head, wash, peel and chop into square pieces as thick as two fingers, wash away the blood and drain . Wash the green peppers and cut into diamond-shaped slices the size of bullfrog pieces. Wash, peel and cut the lotus root slices into 4 mm thin slices, soak in water to wash off the surface starch, and drain; wash, peel and cut the potatoes into 2 mm thin slices, soak in water to wash off the surface starch, and drain.
2
Open the oil pan, when the oil temperature is 50% hot, turn to low heat, add potato slices, fry until 5% mature, add lotus root slices, and fry until potatoes are golden brown Remove and drain. Don't pour the oil, turn to medium heat, add the bullfrog pieces, stir the pot, fry the bullfrog until it is 7 or 8 ripe (a little yellowish), take it out and drain. Cut green onions into finger-thick slices.
3
Clean the pot, turn on low heat, pour in appropriate amount of oil, add ginger slices, scallions, garlic, and bean paste, stir-fry until fragrant, add bullfrog, and turn to medium Heat, stir-fry for a few times, pour some cooking wine, stir-fry twice, pour in green peppers, stir-fry a few more times, water, just enough to cover the food. After boiling, add an appropriate amount of salt, chicken essence, monosodium glutamate, and pepper, cover Cover and simmer over medium-low heat for a while. When the soup is almost reduced, add a tablespoon of chili oil and Sichuan pepper oil, stir-fry a few times and remove from the pot.
END
Sauerkraut Bullfrog
1
Open the belly of the bullfrog, remove the internal organs and head, wash, peel and chop into two fingers Chop into chunks, wash and drain. Cut green onions into finger-thick pieces. Cut the sauerkraut into bullfrog-sized pieces, wash them with water and squeeze out the water.
2
Heat the pot, pour an appropriate amount of oil, add sliced ??ginger, green onions, garlic, and sauerkraut and stir-fry. After the aroma comes out, add an appropriate amount of soup and add the bullfrog. The amount of water should cover the bullfrog and bring to a boil over medium heat.
3
After the water boils, add appropriate amount of salt, chicken essence, MSG, white vinegar and wild pepper, and taste it. When the bullfrog is cooked to 7 degrees ripeness, add the crystal vermicelli. When the bullfrog is cooked, the vermicelli should also be cooked, and finally take it out of the pot.
END
Pleurotus eryngii bullfrog
1
Open the belly of the bullfrog, remove the internal organs and head, wash, peel and chop into pieces Two-finger thick pieces, washed and drained. Cut king oyster mushroom into 3 mm thick slices.
2
Open the oil pan. When the oil temperature is 50% hot, turn to medium-low heat, add the king oyster mushrooms, fry until golden brown, remove and drain. Turn to medium heat, when the oil temperature is 70% hot, add the bullfrog and stir the pot. When the bullfrog is fried until slightly brown, remove and drain. Cut the ginger slices into shreds and the green onions into small pieces.
3
Wash the pot, add enough water to cover the bullfrogs and king oyster mushrooms, add shredded ginger, green onions and an appropriate amount of salt, chicken essence and MSG, and cook the seasonings. , pour in the bullfrog and king oyster mushroom and stir-fry. When the soup is almost reduced, add some dark soy sauce for color, stir-fry for a few times, add some water starch and stir twice before taking it out of the pot.
There are many ways to make bullfrog. Here are a few recommended ways for you to comment.
Ingredients recipe calories: 304.8 (kcal)
Main ingredients
3 bullfrogs
2 green peppers
Griddle Bullfrog
1
Open the belly of the bullfrog, remove the internal organs and head, wash, peel and chop into square pieces as thick as two fingers, wash away the blood and drain . Wash the green peppers and cut into diamond-shaped slices the size of bullfrog pieces. Wash, peel and cut the lotus root slices into 4 mm thin slices, soak in water to wash off the surface starch, and drain; wash, peel and cut the potatoes into 2 mm thin slices, soak in water to wash off the surface starch, and drain.
2
Open the oil pan, when the oil temperature is 50% hot, turn to low heat, add potato slices, fry until 5% mature, add lotus root slices, and fry until potatoes are golden brown Remove and drain. Don't pour the oil, turn to medium heat, add the bullfrog pieces, stir the pot, fry the bullfrog until it is 7 or 8 ripe (a little yellowish), take it out and drain. Cut green onions into finger-thick slices.
3
Clean the pot, turn on low heat, pour in appropriate amount of oil, add ginger slices, scallions, garlic, and bean paste, stir-fry until fragrant, add bullfrog, and turn to medium Heat, stir-fry for a few times, pour some cooking wine, stir-fry twice, pour in green peppers, stir-fry a few more times, water, just enough to cover the food. After boiling, add an appropriate amount of salt, chicken essence, monosodium glutamate, and pepper, cover Cover and simmer over medium-low heat for a while. When the soup is almost reduced, add a tablespoon of chili oil and Sichuan pepper oil, stir-fry a few times and remove from the pot.
END
Sauerkraut Bullfrog
1
Open the belly of the bullfrog, remove the internal organs and head, wash, peel and chop into two fingers Chop into chunks, wash and drain. Cut green onions into finger-thick pieces. Cut the sauerkraut into bullfrog-sized pieces, wash them with water and squeeze out the water.
2
Heat the pot, pour an appropriate amount of oil, add ginger slices, green onions, garlic, and sauerkraut. After the aroma comes out, add an appropriate amount of soup and add the bullfrog. The amount of water should cover the bullfrog and bring to a boil over medium heat.
3
After the water boils, add appropriate amount of salt, chicken essence, monosodium glutamate, white vinegar, and wild pepper, and taste it. When the bullfrog is cooked to 7 degrees ripeness, add the crystal vermicelli. When the bullfrog is cooked, the vermicelli should also be cooked, and finally take it out of the pot.
END
Pleurotus eryngii bullfrog
1
Open the belly of the bullfrog, remove the internal organs and head, wash, peel and chop into pieces Two-finger thick pieces, washed and drained. Cut king oyster mushroom into 3 mm thick slices.
2
Open the oil pan. When the oil temperature is 50% hot, turn to medium-low heat, add the king oyster mushrooms, fry until golden brown, remove and drain. Turn to medium heat, when the oil temperature is 70% hot, add the bullfrog and stir the pot. When the bullfrog is fried until slightly yellow, remove and drain. Cut the ginger slices into shreds and the green onions into small pieces.
3
Wash the pot, add enough water to cover the bullfrogs and king oyster mushrooms, add shredded ginger, green onions and an appropriate amount of salt, chicken essence and MSG, and cook the seasonings. , pour in the bullfrog and king oyster mushroom and stir-fry. When the soup is almost reduced, add some dark soy sauce for color, stir-fry for a few times, add some water starch and stir twice before taking it out of the pot.