material

2 kg bullfrog, 5 pickled peppers, 1 pickled ginger, 8 garlic cloves, red bean paste, green pepper, cooking wine, a little soy sauce, bean powder, onion and monosodium glutamate.

working methods

1, the bullfrog should be cleaned when it is bought, washed with clear water when it comes home, and then soaked in cooking wine for ten minutes to remove the odor. Dry in boiling water for later use.

2. Soak ginger and cut it into fine grains, and cut pickled peppers and green onions into sections.

3, put more oil in the hot oil pan, first stir-fry the watercress, pepper, pickled ginger, pickled pepper, garlic cloves and cooking wine together, then stir-fry the bullfrog for a while, and mix the water just past the bullfrog.

4. Put it in the pot and simmer for a while. When the soup is reduced, add seasonings such as onion and ginger. This braised bullfrog is ready.

Griddle cooked bullfrog

material

2 bullfrogs, half garlic, onion 1 head, 2 bright red peppers, 5 slices of ginger, 4 tablespoons of cooking wine, 2 tablespoons of sugar, 2 tablespoons of Laoganma spicy lobster sauce, 1 handful of coriander, 2 tablespoons of soy sauce, 5 tablespoons of salt, sesame oil and olive oil.

working methods

1. After washing, cut each bullfrog into small pieces of about 5 cm and add oil. Stir-fry and marinate for 5 minutes. Cut the onion into large pieces. Cut the red pepper into sections.

2. Prepare a dry pot, heat it with a candle at the bottom, and pour 5 tablespoons of olive oil into the pot to avoid burning the pot.

3. After the wok oil is hot, pour in garlic cloves, peppers, ginger slices and lobster sauce and stir fry.

4. Pour the bullfrog into the pot and fry until it is half cooked, then add the ingredients and onions and stir fry, and finally add salt to the pot as appropriate.

5. Move the bullfrog into the dry pot and sprinkle with coriander and sesame oil. This delicious griddle bullfrog can be served.