Home-cooked Dry Pot Bullfrog Shrimp
1.
Prepare the raw materials! Prepare the side dishes! ! !
2.
2 bullfrogs, wash and soak
3.
Chop into small pieces and marinate with cooking wine and ginger
4.
Cut the side dishes! Cut the coriander, potatoes and bamboo shoots into strips, and cut the onions into slices, because the onions are separated as soon as they are fried.
5.
When everything is ready, the hot pot is ready to be fried!
6.
Forgot about this, the hot pot base! ! ! Be prepared!
7.
Potatoes in the pot
8.
Green bamboo shoots in the pot
9.
By the way, the shrimp was fried too, remember to pick the shrimp thread! ! !
10.
It is best to absorb water and coat some flour before the bullfrog is fried! Lock in moisture! Succulent bombs!
11.
After frying
12.
Put the onion, ginger, garlic in the hot oil, low heat, then add the hot pot base, then add the onion and stir fry
13.
Then add the fried potatoes, green bamboo shoots, shrimp, and bullfrog. Put a little bit of two spoons of fuel, one spoon of light soy sauce, one spoon of vinegar, and one spoon of sugar.
14.
Add coriander! ! ! Stir fry out! ! ! ! That's it! ! !
Tips:
① Add a little salt and pepper when marinating bullfrogs. It tastes better. \n②When frying bullfrogs, shrimps and side dishes, it’s best to fry them twice, as they may have better meat quality.
