Mother's Kitchen-dry Pot Bullfrog
by Mother's Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut scallions and ginger into sections, add cooking wine and soak for half an hour
2. Make green onion ginger wine to marinate bullfrogs to remove the fishy smell.
3. Bullfrog removes internal organs, skin, and toes
4. After washing, cut into pieces, wash the bullfrogs and soak them in clean water for ten minutes, remove the dry water, and then cut into small pieces according to the joints.
5. Add some light soy sauce
6. Add some salt
7. Then add the right amount of white pepper noodles
8. Pour some green onion and ginger wine
9. Add two more spoons of starch
10. Mix well and marinate for at least 20 minutes
11. Wash celery and green garlic
12. Cut green garlic and celery into sections and set aside.
13. One piece of hot pot bottom
14. Wash the onion and peel off the skin
15. Onion cut into strips
16. Wash the garlic and set aside
17. Put cooking oil in the pot, the amount is slightly larger. Use a slip net to scoop the bullfrog in the pot into the pot and grease it.
18. Until the bullfrog looks tight
19. The bullfrog turns slightly yellow to remove the oil control
20. Bullfrog fished to the plate
21. Add some base oil to the pot, add garlic and stir-fry until browned
22. Then add shredded onion and stir fry
23. At this time, immediately put a piece of hot pot bottom material
24. Frying the bottom material melts
25. Add bullfrog chunks and stir-fry evenly
26. Add the right amount of dark soy sauce
27. Add a small bowl of water
28. Bring to the boil and collect the juice until the soup thickens
29. Then add table salt
30. Add some sugar to taste
31. Finally add green garlic, red pepper and celery
32. Stir fry for a while and turn off the heat
33. Find a dry pot, place some bean sprouts underneath, then scoop the prepared bullfrog onto the surface, light it up, and enjoy it slowly.
