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Bullfrog is a highly economical large frog, and farmed bullfrogs have high yield, low cost, and high value economic benefits. Bullfrog meat is a superior and delicious food, but also a high-protein, low-fat, low-cholesterol health food. Friends who want to lose weight or like low fat are suitable for eating, and there is a high medicinal value, as well as the effect of nourishing and detoxifying. Bullfrogs are also not expensive, and they can make many kinds of delicious dishes. For example, many restaurants have dry pot bullfrog, stir-fried bullfrog and other dishes, which are deeply loved by the public. Friends who eat it often know how delicious bullfrog meat is, and the bullfrog meat outside is so delicious. How did that come about? Now let's teach you to make a very delicious spicy dry fried bullfrog, the meat is tender and smooth, spicy and delicious. Here are the steps and methods, friends who like to eat bullfrogs can try.
Ingredients: 2 bullfrogs, 1 piece of ginger, 5 cloves of garlic, 1 coriander, 4 millet peppers, 2 green peppercorns, 1/2 onion, 1 spoonful of bean paste, 20 peppercorns, soy sauce, oyster sauce, cooking wine, pepper, sugar, salt, oil, starch
method:
1: Peel and slice the ginger, slice the garlic, cut the parsley into sections, cut the millet spicy into small pieces, cut the green pepper into small pieces, cut the onion into pieces and then cut into strips.
2, the treatment of bullfrogs: first remove the head of the bullfrog, in the stomach to open the knife to remove the internal organs. Peel off the outer skin, then wash it off, and remove the bullfrog's toes. Then chop the bullfrog into pieces and put it on a plate for later. (The process of handling bullfrogs can also be left to the stall owner to do)
3: Add ginger slices to bullfrog, add an appropriate amount of cooking wine, 1 spoonful of salt, 2 spoonfuls of soy sauce, 1 spoonful of oyster sauce and sugar, a small amount of pepper and mix by hand to marinate evenly for 20 minutes. Then add an appropriate amount of starch, grasp and mix well.
4: Heat the oil to 60% in a pot, add the marinated bullfrogs in turn, and use a spoon to scatter. Fry until crispy on the outside and tender on the inside, and set aside with dry oil.
5: Leave an appropriate amount of oil in the pot, add ginger slices, garlic, millet spicy, green line pepper, peppercorn and simmer until fragrant. Add a spoonful of watercress paste and stir-fry the red oil to burst the aroma.
6: Then add the fried bullfrogs, stir-fry over high heat and stir-fry evenly to bring out the aroma. Drizzle the side of the pot with an appropriate amount of cooking wine, add the onion and stir-fry until it is broken. Sprinkle with coriander segments and the delicious spicy burst bullfrog is ready.
Technical Summary:
1, when dealing with bullfrogs, if you feel too cruel, simply ask the stall owner to help you deal with it.
2, before marinating bullfrogs, you can wash the blood water with water again, but you must control the dry water and then pickle it.
3, when frying bullfrogs, pay attention to using a spoon to fry while pushing, so as to prevent bullfrogs from sticking to the pan. In the process of stir-frying, it is also necessary to stir-fry quickly. The onion is easy to cook, just put it in before cooking.
Note: Bullfrogs must be thoroughly cooked before they come out of the pot
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