Griddle Bullfrog
1.
Prepare the ingredients: 3 bullfrogs, 10 red peppers, 10 green peppers, 1 ginger, 3 bay leaves, 8 dried red peppers, 2 grass fruits, 2 licorice, 1 small handful of Chinese pepper, oil 3 tablespoons, 1 tablespoon of white wine, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, a pinch of fresh, 1 tablespoon of pepper, 1 tablespoon of chili powder, 1 tablespoon of chicken essence, 1 piece of garlic
2.
The bullfrog was bought by Lemon in the supermarket; the bullfrog is not peeled and eaten. There is no need to open the intestines to slaughter the bullfrog. You directly cut the neck of the bullfrog with a knife, pull the neck from the neck to the belly of the bullfrog, and discard the internal organs. Rinse the bullfrogs with water and set aside
3.
The slaughtered bullfrogs are placed on a cutting board and cut into evenly-sized pieces, not too big, it's scary
4.
Cut the red pepper and green pepper into small pieces vertically; smash the garlic; cut the dried red pepper into shreds; cut the ginger into shreds; do not need to cut too finely
5.
Place the pot on the induction cooker; put 3 tablespoons of oil in the pot. Put the shredded ginger in the pot
6.
Stir in the dried red pepper shreds, saute the ginger shreds and dried red pepper shreds with hot oil
7.
Cook in the prepared aniseed. LEMON felt that the dried red chilies were a bit less and not spicy enough. And then add the whole dried red pepper
8.
After all the aniseed ingredients are sauteed, the protagonist Bullfrog Jun appears on the stage, directly immersed in the oil pan and fried. Note: Bullfrogs have more gum after heating; it is easy to stick to the pot! When the moisture of the bullfrog is gradually drying; turn off the heat quickly to prevent it from sticking to the bottom of the pan, and it is easy to mash
9.
Cook 2 spoons of cooking wine and 1 spoon of white wine to remove the smell of bullfrogs
10.
Add 1 scoop of light soy sauce to enhance the flavor
11.
A little bit of fresh
12.
Put the old picks into the pot; color the bullfrog
13.
Add the cut red and green peppers to the pot
14.
Put in 1 tablespoon of sugar; bring the soup to a boil over medium heat
15.
Turn off the heat; put in 1 tablespoon of salt
16.
Add 1 scoop of pepper powder
17.
1 tablespoon of chili powder to increase the spiciness, if you can’t stand the spicy taste, you can choose not to put it
18.
Sprinkle with pepper for fragrant
19.
Concentrating garlic to increase the freshness and aroma of dry pot bullfrogs
20.
Finally, sprinkle in the scallions and a little chicken essence. Ready to be loaded into the casserole
Tips:
GODOFMERCY: Bullfrogs have more gum after heating; they tend to stick to the pot! When the moisture of the bullfrog is gradually drying out; turn off the heat quickly to prevent it from sticking to the bottom of the pan and easy to mash.
