Home Edition Dry Pot Bullfrog

Name: Home Edition Dry Pot Bullfrog
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 exactly 3 catties, net meat 1.5 catties Bullfrog; 1/2 onion; 2 pcs chili; 1 small handful celery; a little Sliced ginger; a little garlic; 1 tablespoon Pixian Douban; a little Cooking Wine; a little Soy sauce; a little Sugar; a little shallot; a little pepper; several Dried chili

by Chuan Ma's Kitchen

4.8 (1)

Favorite

5

Difficulty

Normal

Time

15m

Serving

2

If you have frog-related dishes to eat out, you must order them and you can't wait to order double portions. It's still not satisfying all the time. If you like to eat so much, just make it yourself!

Home Edition Dry Pot Bullfrog

1. Wash the bullfrogs and cut into pieces, add some salt and cornstarch to marinate them for about two hours, first raise a frying pan to 70% to 80% heat, pick up the bullfrog meat and fry slowly over medium heat until the color turns slightly yellow , After the meat has become firm, remove and drain the oil for later use. Put the oil in another pot and saute the ginger slices, garlic, dried chili, and Chinese pepper. Then add a tablespoon of Pixian watercress and a little sugar and continue to fry until fragrant. Order cooking wine and stir fry, then you can put onion shreds and green pepper shreds, stir-fry for a while, put in the pre-fried frog meat, stir-fry the tender celery segments, stir fry with light soy sauce and green onions, and you’re done. Don't want the delicious ones! [Naughty][naughty][naughty]

Tips:
The bullfrog is fried in oil and then burned. It is not easy to break. Don’t omit the marinated part in front of it, otherwise it will not taste