Bullfrog in dry pot recipe

Bullfrog in dry pot

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I like bullfrogs very much. I can eat several bullfrogs at a time. I once set a new record. I ate eight bullfrogs by myself. Ha ha ha. But it's all in the restaurant. I'm a little embarrassed to eat too much outside. Today, I saw a large bullfrog in the supermarket. It's about a Jin. Hurry to buy it home to learn about it.

Cooking ingredients

ginger slices:moderate amount

garlic slices:moderate amount

bean paste:moderate amount

octagon:moderate amount

chopped pepper:moderate amount

dried pepper:moderate amount

cooking wine:moderate amount

starch:moderate amount

salt:moderate amount

Cooking Steps

Step1:Wash bullfrogs and cut them into large pieces (I'm from supermarket). Marinate them for an hour with salt, cooking wine, ginger and garlic slice

Step2:Prepare the seasoning - ginger, garlic, star anise, dried pepper, bean paste, chopped peppe

Step3:Cut lettuce and garli

Step4:Slice lotus root and onio

Step5:The pickled bullfrogs are poured out of the pickled water and then covered with starch. Mix wel

Step6:Fry the bullfrog for a few minutes

Step7:Fry until the bullfrog is peeled and ready to serv

Step8:Clean the oil pan and restart it. Add ginger and garlic slices and stir fr

Step9:Add star anise to the pot. Stir the dried pepper and bean paste with a small fire

Step10:Add lettuce and garlic and stir fr

Step11:Add lotus root slices and onion and stir wel

Step12:Add bullfrog and stir fry for a few minute

Step13:Add proper amount of boiled wate

Step14:Add boiling water, then add chopped peppers to the po

Step15:All ingredients should be kept on fire until the soup in the pot is juiced and then out of the pot

Cooking tips:Everyone has different degrees of spicy food. The amount of spicy food can be adjusted according to their own taste ~ there are skills in making delicious dishes.