The practice of gluttonous bullfrogs, the authentic practices of gluttonous bullfrogs

Ingredients: Bullfrogs (4 pcs).

Seasoning: chives (to taste), ginger (to taste), garlic (1 head), green chili pepper (to taste), red pepper (to taste), flower pepper (to taste), mash juice (50 ml), cooking wine (a little), water starch (to taste), white sesame seeds (to taste), spicy hot pot base (1 spoon), Pixian bean paste (1 spoon), sugar (a little), sesame oil (a little), June fresh soy sauce (1 spoon).

Steps: 1. Wash the bullfrog and cut it into large pieces.

2. Add salt, cooking wine and water starch to the bullfrog and marinate for 20 minutes.

3. Peel and slice the ginger, peel and pat the garlic slightly, wash the chives and green and red peppers and cut into small rings.

4. Heat an appropriate amount of oil on the fire, stir-fry garlic, ginger and peppercorns, and then add the hot pot base and Pixian bean paste to fry the red oil.

5. Pour in the bullfrog and stir-fry the raw ones.

6. Add the mash juice.

7. Add a little sugar, light soy sauce and season to taste.

8. Turn to low heat, cover the pot and simmer for 5 minutes until the soup is reduced.

9. Transfer to a dry pot, add green and red peppers, white sesame seeds, pour in a little sesame oil, light an alcohol lamp and eat while heating. Ingredients: Bullfrog (500g).

Seasoning: Laotan pickled pepper (5g), Laotan pickled ginger (2g), garlic (5 pieces), salt (2g), oyster sauce (2ml), steamed fish soy sauce (2ml), oil (5g), homemade MSG (2g).

Method: 1. Raise the bullfrog in water for 2 days, remove the head, remove the skin and cut the internal organs, and wash the finger flippers for later use.

2. Chop the bullfrog skin and bullfrog meat into large pieces and marinate in oyster sauce for 5 minutes.

3. Cut the pickled pepper into rings, cut the ginger into diamond-shaped slices, peel the garlic and set aside.

4. Sit on the pot and get the oil, 60% hot, fry the bullfrog for 1 minute, remove and drain the oil.

5. Leave 5g of oil in the pot, soak the pickled pepper and stir-fry the ginger and garlic until fragrant.

6. Add the bullfrog, add oyster sauce and stir-fry for 2 minutes.

7. Bring the beer to a boil over high heat, turning to medium heat.

8. Add homemade MSG and salt, simmer for 10 minutes, reduce the juice to the oily soup on high heat, sprinkle the steamed fish soy sauce, and stir evenly out of the pot. Ingredients: Bullfrogs (3).

Seasoning: Beer (100ml), garlic (appropriate amount), millet pepper (appropriate amount), Sichuan pepper (appropriate amount), shallots (appropriate amount), Pixian bean paste (appropriate amount), soy sauce (appropriate amount), pepper (appropriate amount), salt (appropriate amount), monosodium glutamate (a little).

Method: 1. Prepare all materials. Bullfrogs can be handled right on the market.

2. Pat the garlic apart and cut the white part of the shallot into small pieces. Because the several seasonings used are to remove the smell and enhance the fragrance, ginger can be used or not.

3. Heat the oil in the wok, then add garlic, peppercorns, shallots, stir-fry the fragrance, and then add the Pixian bean paste to fry the red oil.

4. Then add the bullfrog and stir-fry over high heat. Bullfrogs are tender and ripe, so the cooking time should not be too long.

5. Add about 100ml to a 500ml can of beer. Add an appropriate amount of soy sauce, salt, a little pepper and millet pepper, cover the pot and simmer over high heat for no more than 5 minutes. Finally, add a little monosodium glutamate, and shallots, and the amount of soup is according to personal preference.

Share the practice of gluttonous bullfrogs.

The ingredients needed for gluttonous bullfrogs are: bullfrog, pickled pepper, ginger, garlic, blended oil, oyster sauce, steamed fish soy sauce, beer, etc.

1. Bullfrogs are raised in water for 2 days, remove the head and peel off the skin, remove the internal organs, cut off the finger fins, wash and set aside.

2. Chop the bullfrog skin and bullfrog meat into large pieces and marinate in oyster sauce for 5 minutes.

3. Cut the pickled pepper into rings, cut the ginger into diamond-shaped slices, peel the garlic and set aside.

4. Pour oil into the pot, heat it for 60%, fry the bullfrog for 1 minute, remove and drain the oil.

5. The pot contains 5g of empty oil, and the pickled pepper is soaked in ginger and garlic and fried to talk about the stall.

6. Add the bullfrog, add oyster sauce and stir-fry for 2 minutes.

7. Bring the beer to a boil over high heat, turning to medium heat.

8. Add homemade MSG and salt, simmer for 10 minutes, reduce the juice to the oily soup on high heat, sprinkle the steamed fish soy sauce, and stir evenly out of the pot.

1. Ingredients: 2 grams of ginger, 2 grams of Sichuan pepper, 2 grams of garlic, 200 grams of bullfrog, 2 grams of green onion, 2 grams of cooking wine, 2 grams of red oil bean paste, 2 grams of starch.

2. The places where you buy bullfrogs basically provide killing and peeling services, and you can take them home after killing.

3. Wash the bullfrog and chop small pieces, and prepare the matching hole material. (You can shoot pure dry red oil bean paste, and you can also cook bullfrog ingredients.) Put cooking wine and starch in the bullfrog and marinate for 10 minutes.

4. Heat oil in a pot, add peppercorns, garlic and ginger and stir-fry until fragrant, add bean paste and stir-fry until fragrant, add bullfrog and stir-fry evenly, add water that has not passed the bullfrog, cook, and collect the juice over high heat. (Don't keep stirring halfway, the bullfrog meat is tender, and the meat pants are easy to fall off).

5. After cooking, put it on a plate and sprinkle with chopped green onions.

6. Because it has been marinated with starch, the meat will not be firewood if it is basically burned for a while, and it is very tender!

Gluttonous bullfrog features: fragrant, delicious, fresh and tender, spicy and refreshing. Ingredients:

50 grams of bullfrog, 100 grams of onion, 100 grams of cucumber, 100 grams of loofah, 100 grams of loofah, seasoning: 30 grams of A Xiangpo spicy sauce, 10 grams of tempeh, 30 grams of Huadiao wine, 20 grams of light soy sauce, 0 grams of dark soy sauce, 20 grams of scallion oil, 5 grams of Sichuan peppercorns, l0 grams of star anise, l0 grams of bay leaves, 10 grams of green and red pepper grains, tea oil, broth, green onions, ginger and garlic, salt, flavor, essence, egg white, shallots, pepper, sesame oil Appropriate amounts: 1. Cut the bullfrog into cubes, starch with salt, monosodium glutamate, egg white, and set aside with oil.

2. Cut the onion, cucumber and loofah into strips, add the bottom oil to the pot, stir-fry with salt, monosodium glutamate and shallots, and put them at the bottom of the pot. 3. Heat the oil in the rented pot, stir-fry the chives, ginger and garlic, add spicy sauce, black bean sauce, scallion oil and stir-fry Then add bay leaves, star anise, peppercorns, green and red peppercorns, cook Huadiao wine, add broth, add bullfrogs, add light soy sauce, dark soy sauce, salt, monosodium glutamate, pepper to taste, cook for 3 minutes, pour sesame oil, pour into the pot of method 2, and put it on the wine and burn Zheng Jing stove. 4. Light the alcohol stove on the table and serve hot.

Bullfrogs must be starched in advance, and they must be put into the pot after boiling, otherwise the taste of bullfrog meat is not tender enough. 5

Ingredients: bullfrog, green shoots, red pepper, ginger, green onion, sesame pepper (green).

Seasoning: light soy sauce, sugar, salt, chicken essence, cooking wine.

Cooking method: 1. Wash and dice green bamboo shoots and red peppers, slice ginger, cut green onions, wash and chop bullfrogs, and set aside an appropriate amount of peppers.

2. Put an appropriate amount of oil in the pot, put in the pepper when the oil temperature is 6 hot, and after the pepper is stir-fried to bring out the aroma, add ginger and green onion to stir-fry (if you like spicy, you can also put some dry red pepper).

3. After the green onion and ginger are stir-fried, change the heat, add the bullfrog and stir-fry, when the meat color of the bullfrog begins to turn slightly white, pour in an appropriate amount of cooking wine and stir-fry, light soy sauce and a little sugar.

4. When the juice in the pot is almost collected, pour in the green bamboo shoots and stir-fry, wait for the color of the green bamboo shoots to start darkening, add red peppers, add salt and chicken essence and stir-fry evenly.

Share the practice of gluttonous bullfrogs.

My friend also developed a dish called Gluttonous Frog himself. Hehe. Generally, we make it fresh and spicy. Add ginger, millet, spicy pickled pepper and roast.

600 grams of bullfrogs, 100 grams of green bamboo shoots, 100 grams of chicken leg mushrooms.

Seasoning for this section: 100 grams of old oil, 30-50 grams of gluttonous sauce, 10 grams of minced green onion and garlic, 500 grams of fresh soup, 5 grams of fresh peppers, and 5 grams of chili peppers.

Marinade: 3 grams of tender meat powder, 2 grams of salt, 1 egg white, 30 grams of starch.

Production of this paragraph: 1. Bullfrogs are slaughtered and skinned, cut into small pieces, and then added to marinade and starch. Green bamboo shoots, all kinds of gluttonous frogs atlas (11 photos) chicken leg mushrooms blanched and stir-fried at the bottom.

2. Put the salad oil in the pot, and use the bullfrog oil when it is hot.

3. 50 grams of old oil in the pot, fry the green onions, minced garlic and gluttonous sauce slightly when it is hot, add fresh soup, boil the bullfrog over medium heat, add an appropriate amount of salt and monosodium glutamate, hook the second-rate thickener, and put it into the pot.

4. Add 50 grams of old oil to another pot, add fresh pepper and chili pepper to run the oil, and then pour it into the bullfrog basin.