Potato Roasted Bullfrog
by Flower fish
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Ingredients: bullfrog (washed), potatoes (washed and peeled), ginger slices, green onions
2. Put the washed and peeled potatoes on the cutting board and cut into pieces, set aside.
3. Put the washed bullfrog on the chopping board and chop into pieces, set aside.
4. Pour the oil in the saucepan and heat it up, then put the ginger slices in the saucepan.
5. Then, add the chopped bullfrogs and add the right amount of cooking wine.
6. Stir fry.
7. Next, add the cut potatoes and stir fry.
8. Then, add an appropriate amount of water to a boil and cook until the potatoes are cooked and tender.
9. Finally, add the right amount of Pixian bean paste.
10. Add the right amount of soy sauce.
11. Add the right amount of balsamic vinegar.
12. Add the right amount of sugar.
13. Add the right amount of salt.
14. Add the right amount of chicken essence.
15. Season and stir well.
16. Put in the green onions and serve.
17. Take out the pan and serve.
Tips:Pixian Doubanjiang has a salty taste, add salt as appropriate.
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