There are many ways to make bullfrogs, in addition to dry pot and boiling, what other practices do y

Dry pot bullfrogs do not need to be fried, otherwise the bullfrogs will shrink significantly, and the taste will not be delicate. Gradually or a little confused, in the view, bullfrogs must be fried before gradually exploding, I don't know if there are any friends who feel the same way? But this is also the problem, and it is not good to eat too much fried food.

After learning the practice of dry pot bullfrog from my uncle, I originally just imagined it simply, showing my hands, I didn't expect my uncle to let me take charge of the kitchen, and it was okay to have my uncle on the side for specific guidance, coupled with years of cooking skills, a dry pot bullfrog that did not need to be fried, was successfully completed. Let's share a dry pot bullfrog with my friends.

Step 1: Clean the bullfrog, in the case of buying bullfrogs, the store will generally help to solve the dry pot bullfrog, just clean it with itself and then cut it, in the case of cutting the dry pot bullfrog, you can cut it along the strip shape of the bullfrog, so that the bullfrog is not easy to disperse in the case of cold boiling in the end. After cutting and plating, marinate with rice wine, monosodium glutamate, salt, and ginger slices for about 30 minutes.

Drain the water, add the cornstarch to grasp evenly, and set aside.

Step 2: Prepare the seasoning and hot pot side dishes, and plan the shallots. Boiling oil in a pot, pour the shallots into the pan and stir-fry, and fry the onions until they are five perfect and then set aside.

Pour moderate oil into the pot, pour the green onion and ginger into the pot and stir-fry, about 30 seconds or so to smell the aroma, pour the pickled bullfrog into the pot and stir-fry, stir-fry for about 20 minutes, pour in the bean paste, stir-fry evenly, pour the shallots into the pot and stir-fry together.

Step 3: Pour in the prepared Chaotian peppers, stir-fry together, add a little salt, and add Pixian bean paste. Then add the light soy sauce, stir-fry a little soy sauce evenly, pour in a small half bowl of water, cover the lid tightly, bring to a boil when it is popular, and then turn to low heat and simmer.

Open the lid of the table and reduce the juice over high heat, sprinkle some green onions and arrange on the plate.

Above is the practice of dry pot bullfrog, you can also make delicious dry pot bullfrog without frying, so that the dry pot bullfrog is made, the taste of the bullfrog is more delicate, and there is also the specific guidance of the uncle, so that you have a new understanding of the dry pot bullfrog. The chef teaches you a new way to make a dry pot bullfrog, which is more tender and delicious than that made in restaurants without frying.

Pickled pepper bullfrog. Ingredients: bullfrog, green onion and garlic, pickled pepper, millet pepper, light soy sauce, oyster sauce, pepper, etc.

Approximate steps: remove the head and skin of the bullfrog and remove the internal organs, wash and set aside, cut the green onion into segments, cut the ginger into small pieces, pat the garlic flat, cut the pickled pepper and millet pepper into rings, chop the bullfrog into pieces, chop the bullfrog with light soy sauce, oyster sauce, pepper, marinate for ten minutes, heat the pot on high heat, put in the oil after overheating, put in the green onion, ginger and garlic after the oil is hot, fry the fragrance, put in the pickled pepper, millet pepper, salt continue to stir-fry, put in the pickled bullfrog stir-fry, fry the spicy taste, and then put a little water in the pot, boil it a little, collect the soup, Pickled pepper bullfrog is done.

Other recipes are, garlic bullfrog, wild bullfrog, boiled bullfrog, frying pan bullfrog, wild pepper bullfrog crushed, tempeh roasted bullfrog.

I also know that fried bullfrog with green pepper, bullfrog with salt and pepper, bullfrog with pickled pepper, spicy bullfrog, and so on.

How do you cook a dry pot bullfrog? Clean up the bullfrog and chop it into small pieces, add salt, cooking wine, cornstarch, stir evenly and fry in the pot until the oil is put in the onion, ginger, garlic, dried chili bean paste, stir-fry evenly.

Teach you how to make a dry pot bullfrog, and you will never have to go to a restaurant to eat it again.

Step 11Wash the bullfrog, chop it into large pieces and marinate it for one hour with salt, cooking wine, ginger slices, garlic slices.

Step 22 of the practice of dry pot bullfrogPrepare the dressing.

Step 33 of the practice of dry pot bullfrogSlices of ginger and garlic.

Dry pot bullfrog practice step 44Peel the lettuce, wash it and cut into strips.

Dry pot bullfrog practice step 55Slice the onion and cut the garlic moss into sections in a dry pan for the bullfrog in step 66After that, pour out the marinated water, wrap it in cornstarch, dry pan, and make the bullfrog practice step 77Heat the pan and pour the oil to 5 minutes.

Dry pot bullfrog practice step 88Add the bullfrog and fry it until the surface of the rawhide is scooped up, drain the oil and divide the bullfrog into the pan step 99Leave the bottom oil, first add ginger slices and garlic slices and stir-fry the dry pot bullfrog in step 1010

Then pour in the bean paste and turn to low heat to stir-fry until fragrant, pour in star anise and dried chili peppers and stir-fry evenly.

Dry pot bullfrog practice step 1111Stir-fry until fragrant, pour in the chives and garlic moss, lettuce.

Dry pot bullfrog practice step 1212Stir-fry evenly and return to the pot bullfrog, add an appropriate amount of boiling water to dry the bullfrog in step 1313Add chopped peppers and stir-fry evenly, keeping the heat on high until the juice is dry.

The most authentic way to make a dry pot bullfrog is as follows:

Clean the fresh bullfrogs you bought, then chop off your nails and chop them into large pieces; When chopping bullfrogs, please cut them at the joints, so that the meat is not easy to disperse. Chop the good bullfrog into a large basin, then add ginger slices, green onions, salt and an appropriate amount of Huadiao wine, a little pepper to taste, mix evenly, pinch out the juice of the green onion and ginger during the mixing process, and then marinate for 10 minutes; After marinating, pick out the ginger slices and green onions, pour out the excess water, and then add a little oyster sauce, light soy sauce, chicken essence, cornstarch and mix well for later use.

Prepare a potato cleaned and cut into thin slices of about 2 mm; Wash a section of lotus root, remove the skin, and cut it into thin slices about the thickness of potato chips. Then put the cut potato slices and lotus root slices together in the aquarium to wash them, wash off the starch and lotus root powder on the surface, and remove them to control the moisture after washing.

Pour out the excess oil from the pan and leave a little base oil; Put a piece of hot pot base into the pot, add a spoonful of spicy sauce and a spoonful of Lao Gan Ma black bean sauce after stir-frying, and stir-fry together to bring out the fragrance; Then put the prepared ingredients into the pot, stir-fry them together, add a little oyster sauce and flowers and sell carved wine, boil out the fragrance, and then add a little sugar to enhance the freshness, it is best to add a little chicken essence, light soy sauce to taste, and stir well with a spoon.

Morphological characteristics of bullfrogs

The adult body is generally between 70 and 170 mm long, and the maximum can be more than 200 mm, making it one of the largest frogs in existence. **Usually smooth, without dorsal folds, with a broadly rounded snout. The eardrum of females is about the same size as the eye, while the eardrum of males is significantly larger than the eye.

The folds run from the back of the eye above the tympanic membrane to the axilla, especially in males. The fourth toe is very long, and the webbing does not reach the end of the toe completely.

Body color tends to vary greatly depending on the region. The back changes range from green to brown, but are mostly green. It is usually mixed with brown spots, sometimes with gray or brown reticulated patterns. The ventral surface is white, sometimes with gray spots, and in the adult larynx, often with yellow streaks.

Bullfrogs were first introduced to China in the late 50s because of their high economic value. After nearly 20 years of rapid development in China, bullfrog has become one of the main varieties of special aquaculture.

The preparation of the dry pot bullfrog is as follows:

Ingredients: 4 bullfrogs, ginger, green onion, salt, Huadiao wine, pepper, oyster sauce, light soy sauce, chicken essence, corn starch, potato, lotus root, garlic, Sichuan pepper, dried chili, green and red pepper, onion, cucumber, hot pot base, spicy sauce, Lao Gan Ma, sugar, cooking oil.

1. Clean the freshly prepared bullfrog you bought, then chop off your nails and chop them into large pieces; When chopping bullfrogs, make a knife at the joint, so that the meat is not easy to disperse.

2. Put the chopped bullfrog into a large basin, then add ginger slices, green onions, salt and an appropriate amount of Huadiao wine, a little pepper to taste, mix evenly, pinch out the juice of the green onion and ginger during the mixing process, and then marinate for 10 minutes; After marinating, pick out the ginger slices and green onions, pour out the excess water, and then add a little oyster sauce, light soy sauce, chicken essence, cornstarch and mix well for later use.

3. Clean the potatoes and cut them into thin slices of about 2 mm. Wash the lotus root, remove the skin, and cut it into thin slices about the thickness of potato slices. Then put the potato slices and lotus root slices together in water and wash them again, remove them after washing, and control the moisture for later use.

4. Finely chop the garlic, ginger and green onions; Dried chili peppers cut into small pieces; Add a few dried peppercorns and put them together in a bowl for cultivation; green and red peppers cut into cubes; Shred the onion; Cut the cucumber into strips, remove the pulp, and cut it into pieces with an oblique knife for later use.

5. Add enough cooking oil to the pot, heat the oil temperature to 50% hot, put the prepared potato slices and lotus root slices into the pot, turn on the high heat throughout the whole process, constantly turn it with a spatula, fry it on high heat until crispy, and then take it out to control the dry oil for later use.

6. Put the marinated bullfrog into the oil pan, fry it for about a minute, and then take out the bullfrog to control the oil and set aside.

7. Pour out the excess oil, leave a little base oil, put the hot pot base into the pot, add a spoonful of spicy sauce and a spoonful of Lao Gan Ma black bean sauce after stir-frying, and stir-fry together to create a fragrance. Then put the prepared ingredients into the pot, stir-fry them together until fragrant, add a little oyster sauce and Huadiao wine, boil out the fragrance, then add a little sugar, and finally add a little chicken essence and light soy sauce to taste, and stir well with a spoon.

8. Put the cut green and red pepper pieces into the pot, stir-fry evenly, add a little water, then pour the fried bullfrog in, and stir-fry evenly over high heat; Then add the cucumber and fried potato slices and lotus root slices, and stir-fry evenly.

9. Prepare a pot, add onions and cooking oil, heat the fried bullfrog and put it in, then sprinkle a little white sesame seeds and coriander to garnish, and it is delicious.

The most authentic way to make a dry pot bullfrog is as follows:

Ingredients: 3 bullfrogs, 3 small peppers, 2 green peppers.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, light soy sauce, a spoonful of soy sauce, one ginger, two garlic, appropriate amount of starch.

1. The ingredients are ready, bullfrogs are generally killed, and when you buy them, ask the store to kill them, remove the internal organs, remove the skin, and wash them. Although the skin of the bullfrog can also be eaten, I am still a little afraid, so the empty tree is cheaper every time. Cut the small chili peppers and green chili peppers into rings, and mince the ginger and garlic for later use.

2. Chop the bullfrog into small pieces, add a spoonful of soy sauce and an appropriate amount of salt, sprinkle in Shaoxing starch, grasp and marinate for about ten minutes.

3. Pour a large spoon of oil into the pot, pour the bullfrog pieces into the pot, and stir-fry until the meat pieces change color.

4. Cover the pot, do not put water, simmer directly for one minute, do not put water, and simmer the bullfrog directly with oil, especially peppery. After the bullfrog is cooked through, remove it.

5. Continue to heat the remaining oil left over from the fried bullfrog, pour in the ginger and garlic pie, and stir-fry until fragrant.

6. Heat the chopped chili peppers and small chili peppers, sprinkle in an appropriate amount of salt, and stir-fry slightly.

7. Pour in the bullfrog and stir well.

8. Heat the pepper, soy sauce, and appropriate amount of salt, stir-fry to taste, and then pour in an appropriate amount of spicy oil to remove from the pot.

1. Slaughter the bullfrog, peel it, wash it and cut it into large pieces, add salt and cooking wine and marinate for 20 minutes. Tangerine.

2. Wash the green garlic and cut it into 3cm long oblique round slices. Peel off the skin of the white onion and cut into thin strips. Cut the fresh pepper into small slices. Ginger minced.

3. Heat the oil in the wok over medium heat, dip the surface of the marinated bullfrog pieces with a little dry starch, put it in the oil and fry it until the surface is slightly yellow, remove and drain the oil for later use.

4. Leave 1 tablespoon of oil in the wok, heat it over medium heat until it is 5 hot, add black bean sauce and bean paste and stir-fry the red oil, add star anise, cumin, Sichuan pepper, dried chili, garlic cloves and minced ginger to the pan and stir-fry until fragrant.

5. Put the fried bullfrog pieces in the wok and stir-fry for a while, add the mash, white sugar, and pepper slices and continue to stir-fry for 3 minutes.

6. Take another wok, pour in a little base oil, heat to 6 heat over medium heat, add shredded onion and green garlic slices and stir-fry quickly for a while, put it into the preheated pot, put the fried bullfrog into the pot, and then serve.