#trust之美# Stir-fried Bullfrog

Name: #trust之美# Stir-fried Bullfrog
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece onion; 600g Bullfrog; Some Canola oil; a little Green onion ginger; Some Cooking Wine; 1 tablespoon salt; 1 tsp Sugar; 2 pcs Dried chili

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Bullfrog is a large frog originally produced in the United States. It is called bullfrog because of its loud call. Bullfrog is a kind of frog with high economic benefits, with high edible value and tender and delicious meat.
At the same time, bullfrog is also a kind of Chinese medicinal material with high medicinal value: it has the effect of nourishing and detoxification. Patients with poor digestion or hyperacidity are the most suitable to eat frog meat. People with weak or sick physique can use it to replenish their bodies and have nutritional value. Very high; it can also promote the body's vitality and blood, energetic, nourishing yin and strengthening yang, and nourishing the mind, soothing the mind and replenishing qi.
The kid in my family is a bit hot and he likes to eat meat, so I often buy some bullfrog stir-fried for him to eat, so that it can clear the fire and have the effect of detoxification~~~"

Ingredients

1 piece Onion
600g Bullfrog
Some Canola Oil
a little Green Onion Ginger
Some Cooking Wine
1 tablespoon Salt
1 tsp Sugar
2 pcs Dried Chili

#trust之美# Stir-fried Bullfrog

1. Prepare the ingredients, weigh the fresh bullfrogs, and ask the vendors to process them, slaughter them, and peel them for use.

2. Use a toothpick to pick up the white paste on the spine

3. Clean after picking

4. Chop small pieces for later use

5. Sliced onion and set aside

6. Stir-fry the bullfrog skin and serve

7. Save the bottom oil, pour in the onion slices, fry it and change the color, then serve

8. Re-pour the oil and sauté half of the green onion and ginger before adding the bullfrog

9. Stir-fry on high heat until the color changes and drip into the cooking wine

10. Stir well and add 1 tablespoon of salt

11. Drip a little light soy sauce and stir well

12. Re-pour the sliced onion and stir fry

13. Finally add a little sugar to taste and turn off the heat

Tips:
1. The bullfrog needs to use a toothpick to pick up the white paste on the spine to prevent poisoning or gastroenteritis after eating.
2. Most of the effects of bullfrogs are on the skin. Unfortunately, my son doesn’t eat the skins, so I can only stir-fry the skins of the bullfrogs and leave them with nutrients before discarding them.
3. When frying bullfrogs, you need to add some heavy vegetables such as onions and peppers to make the meat of bullfrogs more delicious
4. Although the bullfrog meat is fresh and tender, it needs to be cooked thoroughly before being eaten.