Griddle Bullfrog
1.
Clean the bullfrogs (the bullfrogs slaughtered in the market must be cleaned with blood until the frog meat becomes white), then chop them into large pieces, put them in a bowl, pour in cooking wine and light soy sauce to marinate for a while.
2.
When picking the bullfrog, prepare the side dishes. Peel the lotus root and slice it, cut the garlic moss into sections, cut the chili and dried chili into sections, peel some green onions, ginger, and garlic, and finally need to cut some shredded onions.
3.
Prepare a little more oil in the wok and heat it over medium heat. At the same time, add starch to the marinated bullfrog and stir evenly. After the oil is heated to 40%, add the bullfrog and fry until it slightly discolors and then remove it (the bullfrog meat is very tender, Do not fry for too long, otherwise it will affect the taste).
4.
Pour the garlic seeds into the pan and stir-fry until it is browned and remove it. Stir-fry the sliced lotus root with the remaining oil in the pan until it is a little dry, then add the garlic moss and stir-fry until the color changes a little and remove.
5.
Leave a little oil in the wok, add red and green peppers, stir fry, add dried chilies, and fry them to create a fragrant flavor. Then add tempeh, soybean paste and bean paste and fry until fragrant. Pour in the processed bullfrog and garlic seeds, add beer, Stir the oyster sauce, light soy sauce, and sugar evenly, add lotus root slices and garlic moss, and finally add salt to taste according to your own taste.
6.
When eating, you need to prepare a stone pot, put onions in it, and then pour the fried dry pot bullfrog on top, put it on the stove and heat it on a low fire, until there is a fragrance and a sizzling sound, you can serve it. have eaten.
Tips:
1. The bullfrog must be washed for nothing before cooking, otherwise it will affect the taste.
2. The bullfrog itself is tender and tender. Don't take too long when it is over-oiled.
