Chinese Food
Bullfrog in dry pot
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Although bullfrogs are not very good-looking, they really taste very good. When I chop the bullfrogs, I say - I'm so cruel. But after these two bullfrogs are made, they are really delicious. They live up to the bullfrogs. Eat them all.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients and wash the skin of bullfrog (ask the master to help you pick it up when you buy it
Step2:Chop bullfrogs into pieces (at their joints
Step3:Slice the onion, celery, Hangzhou pepper, colorful pepper, green garlic. Peel the garlic. Slice the onion.
Step4:Prepare a small bowl. Pour in the cooking wine, soy sauce and scallion.
Step5:Pour cooking wine into bullfrog. Mix well. Marinate for 20 minutes. (remove fishiness
Step6:Put corn starch in the pickled bullfro
Step7:Mix wel
Step8:Put oil in the frying pan. Heat up. Fry the bullfrogs in the oil pan one by on
Step9:Fry until golden brown and fish ou
Step10:All the ingredients are ready.
Step11:Put more oil in the po
Step12:Join Pixian Douba
Step13:Stir fry over low heat until the oil turns red. Add the hot pot seasonin
Step14:Stir fry until eve
Step15:Add garlic red lantern dried peppe
Step16:Stir fry until the garlic is scorche
Step17:Stir fry with Scallio
Step18:Add the fried bullfro
Step19:Turn the fire. Stir fry for a few time
Step20:Add 200ml of water. Cover and boil.
Step21:Collect the juice. Thicken the soup.
Step22:Add parsle
Step23:Stir for a few times. Stir evenly.
Step24:Add in the green garlic sprouts. Stir fry the colored peppers.
Step25:Add a little corn syrup to make it fresh.
Step26:Stir evenly.
Step27:It's done.
Cooking tips:When you stir fry Pixian bean paste, you must stir fry it in a small heat. Put more oil in it. There are skills in making delicious dishes.
