Chinese Food
Braised bullfrog with garlic
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It's another very delicious dish. Carry out the delicious food on the tip of your tongue. It's not easy to buy bullfrogs this season. We bought them in the supermarket. They are often out of stock. We don't know if we can buy them again. So every time I see it, I'll buy. Just a few frog legs. I want to eat this kind of taste again. I want to eat that kind of taste again. I'm thinking about it. Simply combine the ways you want to eat. You can meet several needs of your tongue at a time. The good thing is that the three tastes not only don't contradict each other, but also complement each other. Bullfrogs are delicious. My husband mistakenly took garlic as frog leg for several times. Then he said angrily that I had the essence of restaurant cooking. I could fake it. Take garlic as frog leg. ha-ha. Isn't garlic like frog leg meat? Alas. Every time I eat bullfrogs, I don't think it's enough. I only hate that parents of bullfrogs have a few legs less. I think one bullfrog has eight legs. Putong Putong. Let's jump into my mouth..
Cooking ingredients
Cooking Steps
Step1:The bullfrog does not need to be peeled for cleaning. The internal organs should be cleaned. The salt should be applied to the bullfrog's epidermis to remove the mucus from the epidermis. The bullfrog should be washed once with clear wate
Step2:The washed bullfrog is chopped into small pieces, washed and drained. Marinate with cooking wine, salt and pepper for 10 minutes.
Step3:Peeled garlic. Chopped ginge
Step4:Cut the green onion. Prepare the spices - two anise, two cloves, some fennel, and a handful of dried pepper
Step5:Wash and dice onion
Step6:Put oil in the pot and heat it u
Step7:When the oil temperature is 70% hot, put the whole garlic in and stir fry until fragrant. Fry the garlic until golden. Pour in the ginger and spices. Stir the pepper until fragrant
Step8:Add in the bullfrog and stir fr
Step9:Add some spiced powder and cover the pot and simmer for 5 minute
Step10:Put in the onion. Transfer in a scoop of raw sauce. A scoop of old sauce. Stir fry some salt until the onion is soft and fragrant
Step11:Add a small amount of water and cover for 10 minute
Step12:Put in green pepper and chicken powder before cooking. Stir well and start cookin
Cooking tips:1. Bullfrogs must be killed fresh and alive. If the peddler kills them in the market and buys them home, they must be cooked within an hour. Otherwise, the meat will get old and affect the taste; 2. During the process of stewing with water, don't copy bullfrogs often. Copy too often. Bullfrogs' meat will be scattered and cooked well.
