Dead bullfrog in Wei laver farm

[Materials] Wash bullfrog, rock sugar, ginger, onion, green pepper, soy sauce, soy sauce, salt, chicken essence, etc.

First blanch the bullfrog, put the oil in the pot, add the rock sugar and stir-fry until the color is brown, add water, add the bullfrog, then add ginger, soy sauce, oyster sauce, chicken essence and salt in turn, cook for 5 minutes, then collect the juice, and finally add the green pepper and onion to serve.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌

Braised bullfrog

Garlic is minced, onion is chopped into chopped green onion, ginger is shredded, small red pepper is cut into sections, green pepper is sliced, bullfrog is processed and chopped into bullfrog pieces of moderate size, then the bullfrog pieces are put into a bowl, chopped green onion and ginger are added, cooking wine, a little salt and oyster sauce are added, and they are marinated for fifteen minutes after being evenly grasped by hands.

Pour some oil into the pan, heat the oil, add onion, ginger, garlic and red pepper, stir-fry until fragrant, then add bullfrog, stir-fry until it changes color, add cooking wine and soy sauce, then add green pepper slices, salt, sugar and thirteen spices, stir-fry over high fire until the ingredients are cooked, turn off the heat and serve.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌

Braised bullfrog

【 Materials 】 Four bullfrogs, ginger, garlic, dried Chili, yellow wine, soy sauce and chicken essence.

[Practice] Cut the bullfrog into pieces and wash it (be sure to wash the blood with water, otherwise it will smell fishy);

2, from the pot, heat and drain oil (a little more), add ginger, garlic, and small dried peppers to stir fry;

3. Add the bullfrog meat, stir-fry until it is half cooked, add yellow wine (the amount of a rice bowl), and let the wine enter the bullfrog meat for 3 minutes;

4, add soy sauce to color, stir fry, continue to stuffy for about 8~ 10 minutes, see that the bullfrog meat has been tasted, and finally add a spoonful of chicken essence to serve.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌

Braised bullfrog

【 Materials 】 Four bullfrogs, ginger, garlic, dried Chili, yellow wine, soy sauce and chicken essence.

[Practice] Cut the bullfrog into pieces and wash it (be sure to wash the blood with water, otherwise it will smell fishy);

2, from the pot, heat and drain oil (a little more), add ginger, garlic, and small dried peppers to stir fry;

3. Add the bullfrog meat, stir-fry until it is half cooked, add yellow wine (the amount of a rice bowl), and let the wine enter the bullfrog meat for 3 minutes;

4, add soy sauce to color, stir fry, continue to stuffy for about 8~ 10 minutes, see that the bullfrog meat has been tasted, and finally add a spoonful of chicken essence to serve.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌

Braised bullfrog

【 Material 】 2 kg bullfrog, 5 pickled peppers, 1 pickled ginger, 8 garlic cloves, douban with red oil, green pepper, cooking wine, a little soy sauce, bean powder, scallion and monosodium glutamate.

[Practice] Wash the bought bullfrogs, take them home for cleaning, drain the water, season them with cooking wine and bean powder for at least 10 minutes, then blanch them with boiling water, take them out and drain them for later use. Let the bean powder solidify on the bullfrog, which is also tender, so that cooking will not burn the pot. )

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, simmer for a few minutes, simmer until the soup is less, add onion, monosodium glutamate, or put some balsamic vinegar.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌