1. Please take care of the bullfrog, soak it in bleeding water, cut into small pieces, add a teaspoon of salt, a little cooking wine, ginger slices and a little cornstarch (a little bit is enough to keep the frog meat smooth and tender, or leave it alone) Grab evenly and marinate for half an hour (the time can be long or short); the excipients are sorted and processed and ready to be made.
2. Put a little more rapeseed oil in the pot, add ginger and garlic grains and sauté until fragrant. You can fry for a little longer until the surface of the ginger is slightly charred.
3. Pick out the ginger slices from the marinated bullfrog, pour the overflowing blood water, and stir-fry directly into the pan. The bullfrog can stick to the bottom of the pan and fry. At the same time, shake the wok to prevent it from sticking. In short, just fry for a while and try to fry out the moisture in the meat. Because the corn starch is put in the front, you don't have to worry about the meat getting old.
4. When the surface of the meat is slightly scorched, cook two spoons of cooking wine, three spoons of light soy sauce, half a spoon of soy sauce, add a spoon of salt, half a spoon of sugar, stir fry for color, and add half a bottle of balsamic vinegar at the same time Pour in from the side of the pot, stir fry for a fragrance, add a little boiled water, cover and cook on high heat for about 5 minutes.
5. When the soup is almost harvested, add the chili section and garlic sprouts, add a little chicken essence, stir-fry over high heat until it is broken, and serve!
6. Xiao Wei Nao Er's ~ Although it is not as good as it was when I was a child, it is still good in general. The characteristic of this dish is that it is salty and spicy, suitable for drinking, and also suitable for grabbing when there are many people😁😁
Tips:1. Bullfrogs can be more bubbled with water, as long as they are cleaned, the personal feeling is not much different if they are pickled or not;
2. Try not to omit the step of boiling in the middle. After all, you can feel at ease when you cook it thoroughly. At the same time, it can also make the new chefs more relaxed seasoning 😏;
3. Students who like spicy can add half of the chili during the cooking stage, and put it when the juice is not too spicy, but the chili must be fried to inspire the chili. Fresh and spicy.
