chicken claw

150g，

potato

200 grams,

wax gourd

200 grams, 200 grams of kiloknots.

Seasoning: 3 grams of refined salt,

monosodium glutamate

2 grams,

corn starch

8 grams, 50 grams of Shaoxing wine,

salad oil

150g，

coriander

10g,

Pixian bean paste

50 grams,

garlic

30 grams

Output: 1. Cutting bullfrog into pieces and pickling with refined salt, monosodium glutamate and raw powder; Open the prawn back and go to the sand line; Cut off the tips of chicken feet; Dice potatoes and wax gourd separately.

table

2. Blanch prawns, chicken feet and thousand knots respectively; Heat salad oil to 50%, stir-fry Pixian bean paste and garlic until red, add prawns, chicken feet and clairvoyance, stir-fry for 1 min, cook Shao wine, and add in.

fried chips

, wax gourd slices, 1 serving homemade seasoning,

big fire

Cook the pickled bullfrog, reduce the heat for 30 minutes, take out the pan and add coriander.