Have you learned the boiled bullfrog that can be easily cooked at home? The bullfrog is delicious in meat and rich in nutrition, and has the functions of nourishing, preserving health and expelling toxin. People with poor digestive function or gastric acid reflux and weak constitution can be used to nourish and preserve the human body; Bullfrog can also promote qi and blood filling of the body, tonify kidney and solidify essence, and has the functions of nourishing heart, calming nerves and nourishing qi and blood. The well-made bullfrog is very tender, not as many small bones as fish, suitable for all ages! Let's cook a boiled bullfrog at home today, which is more delicious than the restaurant's. Make it with friends who love this dish!

Food: Bullfrog seasoning: oil, Vitex negundo, millet pepper, shallot, onion, ginger slice, Pixian bean paste, butter chafing dish base, dried pepper, green pepper, fragrant incense, aged vinegar, white sugar, chicken essence, cassava starch, rice wine and white pepper. Manufacturing steps: 1. Solve the food first, first. Then change the cold water to wash it continuously, and then filter the water out with a filter basin. Then add a little salt, pepper, rice wine and corn starch to marinate for a while. This solution can completely remove the fishy smell of bullfrog. 2. Prepare some ingredients in advance, cut the shallots into sections, stir-fry the lamb liver with onion and ginger, cut more ginger slices, cut the second wattle and millet pepper into rings, cut the shallots into chopped green onions, and cut the shallots into half. 3. After the pot is boiled, pour a smooth pot, put a spoonful of Pixian bean paste and a piece of hot pot material into it and stir-fry the aroma and tea soup color. Then add onion, ginger, garlic and millet pepper, stir-fry until fragrant, add appropriate amount of water and cook the juice.

4. After the juice in the pot is boiled, pour in the bullfrog, stir fry and boil, turn to slow fire and cover the pot and cook for five minutes. Then pour in ginger slices and Vitex negundo. 5. Seasoning gradually, according to the situation of the juice, add a little salt, sugar and chicken essence, add a little vinegar before cooking, moderately spicy, improve the taste, and finally sprinkle with garlic. 6. Put the oil in the pot and turn off the heat until it is 70% hot. Drain the green and red peppers and stir-fry until fragrant. Then pour boiling oil on it, sprinkle fragrant pepper on it, and a boiled bullfrog with endless love will be ready. In fact, boiled bullfrogs are preserved for a long time, and the fresh and tender taste of bullfrogs can be preserved to the greatest extent without oiling.

Special attention: 1. In addition to hot pot ingredients, this dish can also be seasoned with spicy and hot fish, and it will be more fragrant with an animal oil. 2. Finally, control the temperature of oil spill. If it is low, the aroma of onion, ginger and garlic will not be stimulated. If it is high, the pepper will burn easily. 3. The dosage of ingredients is set according to the taste standard of Sichuanese, which can be adjusted according to your own taste.