Name: Pickle Bullfrog
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Broth essence; 2 Bullfrog; A lettuce; 2 celery; Long pickled peppers; Millet pepper; ginger; pepper; starch; salt; Cooking oil; Cooking Wine; Sugar

Pickle Bullfrog

by Little Chef-Yezi

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Bullfrogs are very nutritious. According to analysis, every 100g of bullfrog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a high-protein, low-fat, extremely low-cholesterol, and delicious food. Bullfrogs also have the effect of nourishing and detoxifying and curing certain diseases. Medically, it is believed that when people (especially women) eat frog meat, they can be appetizing. Those with weak stomach or hyperacidity are most suitable to eat frog meat.

Pickled pepper bullfrogs are the most common and easy to cook. They are salty and fresh after cooking, and the meat is tender. The pickled peppers have a strong aroma and are relatively clean and hygienic when cooked at home.

Pickle Bullfrog

1. The bullfrogs slaughtered in the vegetable farm are cleaned with clean water, chopped into small pieces, and mashed with salt, pepper, starch, and cooking wine.

2. Cut the lettuce into hob pieces, and cut the celery into sections.

3. Millet peppers, soaked red peppers are formed into knots, and ginger is cut into ginger rice.

4. Boil the lettuce with boiling water.

5. Pour an appropriate amount of edible oil into the pot, heat it to 50% to 60% hot, pour in the bullfrog and slide until it is broken, then pour it out of the pot and set aside.

6. Wash the pot and pour in a little bit of cooking oil, add ginger rice, pickled peppers, and sugar to stir fragrantly, pour in the blanched lettuce and celery, stir fry a little, if it is not salty enough, add some salt.

7. Then pour in a little bit of boiling water, add a little broth essence, boil, pour in the bullfrog, and boil for a while to get out of the pot.