Braised bullfrog

〖Materials〗cleaned bullfrog, rock sugar, ginger, onion, green pepper, soy sauce, soy sauce, oyster sauce, salt, chicken essence, etc..

Blanch the bullfrog first, put oil in the pot, add rock sugar to stir-fry the color of sugar and water, put the bullfrog, and then put ginger, soy sauce, soy sauce, oyster sauce, chicken essence, salt, high-fire boil for 5 minutes after the juice, and finally add green peppers, onions can be mounted on the plate.

??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????Hong Kong, the first time I'm in the country, I'm not sure what I'm talking about. Marinate for fifteen minutes.

Braised Bullfrog

〖Materials〗4 bullfrogs, ginger, garlic, dried chili, yellow wine, dark soy sauce, chicken essence

〖Practice〗Bullfrogs killed and cut into pieces and washed, (be sure to wash the blood, or there will be a fishy smell);

2, start a pot, heat the oil (a little more), stir-fry the ginger, garlic, and a small dry chili pepper;

3, add the bullfrogs meat, stir-fry until half-cooked, add the yellow wine (a little more), and stir-fry until it is half-cooked, and then add the red wine (a little more). half-cooked, add yellow wine (a rice bowl amount), smothered for 3 minutes, so that the aroma of wine into the bullfrog meat;

4, add soy sauce coloring, stir fry a little bit, continue to smother about 8 ~ 10 minutes, see the bullfrog meat has been flavored, and finally add one and a half tablespoons of chicken broth, start the pot that is complete. A ginger, garlic and small dried chili;

3, into the bullfrog meat, stir-fry until half-cooked, add yellow wine (a rice bowl amount), smothered for 3 minutes, so that the aroma of wine into the meat of the bullfrog;

4, add soy sauce coloring, stir-fry a little bit, and continue to smother for about 8 to 10 minutes, see the bullfrog meat has been flavored, and finally add one and a half tablespoons of chicken essence, start the pot that is complete.

??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????Hong Kong, China The flavor of bean flour for 10 minutes, and then use the boiling water over the water, drain the water and wait for use. (So that the bean flour solidified in the bullfrog, but also tender, lest cooked when the paste pot.)

2, pickled ginger cut fine particles, pickled peppers, scallions cut into sections.

3, hot frying pan with more oil, first beans, peppercorns, pickled ginger, pickled peppers, garlic cloves, cooking wine together after frying, and then put the bullfrogs together and stir-fry for a few moments, mixed with water just over the bullfrog can be.

4, simmer for a few minutes, simmer until the soup is less, put the green onion, monosodium glutamate, you can also put some balsamic vinegar can be.