Griddle Bullfrog
by You are on my left
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare two bullfrogs, let the seller help and wash them for later use
2. Cut the bullfrog into small pieces with scissors, add salt, add a little white wine, grab well and set aside
3. One potato, peeled and set aside
4. Cut the potatoes into finger-thick strips, put them in water to wash off the starch and soak them in water for later use
5. Put the potatoes in a frying pan and stir-fry until the surface is golden and set aside
6. Pour the hot oil into a small bowl of pepper to make pepper oil
7. After removing the old roots of the green garlic seedlings, pick them into small pieces for later use
8. Peas in an appropriate amount, shelled and peeled into pea cubes for later use
9. Put the bullfrog in a hot oil-cooled pan to dry out the water and set aside
10. Add an appropriate amount of pepper oil to the pan and heat it for later use
11. Add sliced carrot sticks and stir fry
12. Add green garlic sprouts and stir fry
13. Add the right amount of sweet noodle sauce and stir well
14. Stir in the shrimp cake slices and stir well
15. Add bullfrog and diced peas and continue to stir fry
16. Pour a little water along the side of the pot, close the lid and continue simmering for 2 minutes
17. Turn on high heat, add appropriate amount of Hainan yellow chili sauce, add cumin powder and pepper powder, stir well, then add appropriate amount of chicken essence, stir well, and then out of the pan
18. Dry pot bullfrog with a strong barbecue flavour-please enjoy it when you serve it!
Tips:1. Bullfrogs can allow sellers to help slaughter
2. The bullfrog should be marinated with salt and white wine before use to remove the fishy smell
3. The potatoes are rolled beforehand, but the potatoes are crispy on the outside and waxy on the inside.
4. You can also choose dry pot ingredients according to your preferences. Cauliflower, celery, lotus root slices are all good choices
5. In the final seasoning, you can put more cumin powder in an appropriate amount, so that the dishes have a strong barbecue flavor and appeal to the appetite
