Pickle Bullfrog
by I am crazy grass
Favorite
Difficulty
Normal
Time
15m
Serving
2
Rich aroma and tender meat. "
1. Choose a bullfrog that is small in size;
2. Tear the skin, cut off the head, cut the abdomen to remove the internal organs, and rinse;
3. Zai Cheng Tuo Tuo;
4. Rinse to remove blood;
5. Put salt, pepper, MSG, baking soda, cooking wine;
6. Grab evenly and marinate for about ten minutes;
7. Drain water
8. Add starch and mix evenly.
9. Cut the shallots into pieces, diced pickled ginger and garlic, and cut half of the pickled peppers.
10. The oil is 50-60% hot, and the frog meat is removed on medium heat until the color changes.
11. Low heat, add bean paste and sugar and sauté until fragrant;
12. Pour in pickled ginger, garlic, pickled pepper, and Chinese pepper, and stir-fry for a fragrance;
13. Pour the frog meat and add appropriate amount of water;
14. The fire is boiling
15. Bring to medium heat for about five minutes, add the white onion, most of the green onion leaves and chicken essence;
16. Stir well and get out of the pot;
17. Sprinkle onion leaves.
