Pickled pepper bullfrogs are commonly practiced

Bullfrog nutrition is very rich, according to the analysis, each 100 grams of bullfrog meat contains 19.9 grams of protein, fat 0.3 grams, is a high protein, low fat, very low cholesterol, delicious food. Bullfrog also has the effect of nourishing and detoxifying and treating certain diseases, and it is medically believed that when people (especially women) avoid mouth, frog meat can be appetizing, and patients with weak stomach or excessive stomach acid are most suitable for eating frog meat.

Pickled pepper bullfrog is the most common and easy to cook, after the dish taste salty and fresh, the meat is tender, the aroma of pickled pepper is strong at home cooking and relatively hygienic and clean, eat also rest assured.

Royalties

Broth essence

Bullfrogs two

One lettuce

Two sprigs of celery

Long pickled peppers

Millet pepper

ginger

Pepper

starch

salt

cooking oil

Wine

sugar

The practice of pickled pepper bullfrogs

Bullfrogs are slaughtered in the vegetable market, cleaned in water, chopped into small pieces, and pulverized with salt, pepper, starch, and cooking wine.

Cut the lettuce into hob pieces and celery into sections.

Millet pepper, pickled red pepper into knots, ginger cut into ginger rice.

Blanch the lettuce in boiling water.

Pour the appropriate amount of cooking oil into the pot, heat it to 50% or 60%, pour in the bullfrog and slide until it is broken, pour out the pot and set aside.

Wash the pot and add a little cooking oil, add ginger, pickled pepper and sugar to simmer the aroma, pour in the blanched lettuce and celery, stir-fry slightly, and if it is not salty enough, add the right amount of salt.

Then pour a little boiling water, add a little broth, bring to a boil, pour in the slippery bullfrog, and cook it slightly to get out of the pot.