Chinese Food
Stir fried bullfrog with spicy food
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In the summer of 1994, there was a flood in my hometown. Affected by the flood, there were frogs everywhere. It was really hard to walk. My father took these grinding goblins home and made them a memorable dish for me. Later, I have been very unforgettable for this special taste. Fresh, tender, hot and delicious. Until I can reproduce the flavor in my memory.
Cooking ingredients
Cooking Steps
Step1:Remove the skin of bullfrog, wash and cut into small pieces. Slice the scallion, garlic, and dried red pepper. Slice the green pepper. Slice the green and red pepper and cut into pepper rings for standby.
Step2:Stir the bullfrog meat with soy sauce, soy sauce, salt, sugar, ginger juice and cooking wine and marinate for 510 minutes. Remove the smell and taste.
Step3:Take hot oil from a cold pan in a saucepan. Stir fry the pickled bullfrogs until they are broken and discolored
Step4:Drain the excess oil. It can make the flesh of bullfrog fresh and refreshing without greasines
Step5:Same as abov
Step6:Stir fry the chives, garlic and dried peppers in hot oi
Step7:Put all the cut peppers into the pot and stir fry them to make them fragrant. Let the capsaicin separate out as the temperature rise
Step8:When the green pepper starts to soften, you can pour in the oiled bullfrog meat and stir fry it in the pot
Step9:Pour in a little raw sauce. Color the old sauce. Then pour it into the casserole and simmer for 3 minutes
Step10:In the process of stewing, the tenderness of bullfrogs and the spiciness of peppers become more and more integrated, so as to open the lid for a moment
Step11:When the lid is opened, the smell of gududu is coming. I just want to do one thing. Come to the bowl
Step12:A pot of hot tea, a bowl of white rice and a pot of hot fried bullfrogs are enough to comfort the cold night in the winter rain.
Cooking tips:1. Try not to turn off the fire in the process of frying bullfrogs. The whole course of fire can make the whole dish full of fragrance. 2. Ginger pickle can make the meat of bullfrog more tender and sweet. At the same time, in order to avoid eating ginger, because I am afraid of eating ginger. So ginger juice can play its role well, but it does not need to appear in my bowl. It can let me eat up the whole dish with only bones. There are skills in making delicious dishes.
