Xinlan Hand-made Private Kitchen [glutton Bullfrog]-hypocrite and Real Villain
1.
Breed the bullfrog in clean water for 2 days, remove the head, cut the skin, remove the internal organs, cut the fingers, and wash the webbed
2.
Cut bullfrog skin and meat into large pieces, marinate in oyster sauce for 5 minutes
3.
Pickled pepper and cut into circles, pickled ginger and cut into diamond-shaped slices, peeled garlic and set aside
4.
Sit in a pot and raise the oil, 60% of the heat, add the bullfrogs and fry for 1 minute, remove the oil
5.
Leave 5g of oil in the pot, add pickled peppers, soak ginger and garlic, and stir fry until fragrant
6.
Add bullfrogs, add oyster sauce, stir fry for 2 minutes
7.
Pour beer, boil on high heat, turn to medium heat
8.
Add homemade monosodium glutamate and salt, simmer for 10 minutes, heat the juice until the oily broth, sprinkle with steamed fish soy sauce, stir well and get out of the pot.
Tips:
Rory Wow:
1. Bullfrogs are omnivorous creatures and need clean water to spit up dirt for about 2 days
2. Summer is an active season for frogs. When raising frogs, be careful not to let bullfrogs get out of prison
3. The bullfrog meat is delicious and tender. It can be cooked within 20 minutes after killing to maintain its tender taste, so try to kill it now.
4. Bullfrog meat should not be marinated for a long time, 5 minutes is enough
5. Bullfrog running oil is better than running water
6. Bullfrog skin is delicious, don't waste it
7. Bullfrog meat is harder to taste. If you want to be tender, don't ask for a deep taste. If you want to taste, don't ask for too tender. No one is perfect, don't force it.