Name: Yellow Braised Bullfrog
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Bullfrog; 100ml beer; Some garlic; Some Millet pepper; Some pepper; Some Shallots; Some Pixian Doubanjiang; Some Soy sauce; Some salt; a little MSG

Yellow Braised Bullfrog

by Ouyang yy

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Although I am not from Sichuan, I also like the spicy and spicy taste. I don't need to eat a trembling mouth to find it enjoyable. I was obsessed with pepper for a while, so I showed my spirit of not being afraid to trouble friends. I asked someone to send fresh pepper from Sichuan, first a pot of spicy chicken, and then a pot of spicy bullfrog. There is no special idea about this dish today. You can try the materials and the methods you can use easily. "

Yellow Braised Bullfrog

1. Materials are ready. Bullfrogs can be handled in the market.

2. Pat the garlic to open, and cut the white part of the shallots into small pieces. Because the seasonings used are all for removing fishy and fragrant, ginger can be used or not.

3. Put the oil in the wok and heat it up, then add the garlic, pepper, and shallot roots to stir up the aroma, then add the Pixian bean paste and fry the red oil.

4. Then add bullfrogs and stir fry over high heat. Bullfrogs are tender and well cooked, so the cooking time should not be too long.

5. Add about 100ml to a 500ml can of beer. Add appropriate amount of soy sauce, salt, a little pepper and millet pepper, and simmer for no more than 5 minutes. Finally, add a little MSG, and shallots, and the amount of soup will be according to personal preference.

Tips:
1. Beer not only removes the fishy smell, but also makes the bullfrog taste more delicious, without adding water, and the soup is more fragrant.

2. After trying many times, I think the dishes made with beer are suitable for adding a little MSG.

3. If you don't like to eat the pepper, you can use the pepper to burn the oil and remove the pepper.