Leishan Roasted Bullfrog
by Flower fish
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Ingredients: Lei bamboo shoots, bullfrog (washed), sliced ginger, green onion
2. Peel the bamboo shoots, cut off the old roots, and clean them.
3. Put it on the chopping board and cut into hob blocks, set aside.
4. Put the washed bullfrog on the chopping board and chop into pieces, set aside.
5. Place the cut bamboo shoots in a pot of water, blanch for 5 minutes, and then remove them.
6. Pour the oil in the saucepan and heat it up, then put the ginger slices in the saucepan.
7. Then, add the chopped bullfrog and stir fry.
8. Then, add the right amount of cooking wine.
9. Add an appropriate amount of water.
10. Boil.
11. Then, add the blanched bamboo shoots, stir and boil until cooked.
12. Finally, add the right amount of Pixian bean paste.
13. Add the right amount of soy sauce.
14. Add the right amount of balsamic vinegar.
15. Add the right amount of sugar.
16. Add the right amount of salt.
17. Add the right amount of MSG.
18. Season and stir well.
19. Put in the green onions and serve.
20. Take out the pan and serve.
