This bullfrog is a modified version of the drop, because both myself and her husband love to eat bullfrogs. I often go to a small restaurant that is a self-tribute dish to eat this dish. Later, the restaurant didn't open, so I saw that there was a lively jump in the market. The bullfrog sold, I bought two, and I did it with the feeling of memory. As a result, the taste was quite good, and I lost it to the small restaurant outside, haha.
I don't have time to take pictures when I do it, so I have to share detailed practices here. If you don't understand, you can ask me. =_=The vegetable market buys fresh slaughter bullfrogs. You can ask the boss to kill them and cut them into pieces. Take them back and slaughter them. Don't be afraid of trouble, because this step is very important, you can make bullfrogs more delicious~^_^
The second step is to slaughter the bullfrog with two spoons of wine, a spoonful of salt, two spoonfuls of water starch, and grab the code for about 20 minutes. The ginger is cut into thin filaments, the millet is spicy, the two wattle hobs are cut, and the green onions are cut into small pieces. Garlic chopped
Put about twice the amount of vegetable oil in the pan, and put it on the oil. When it is about 8 mature, pour the marinated bullfrog quickly and stir it. When the meat is white, put it on the pot and put it on the side.
The rest of the oil is hot, turn off the fire, put the ginger, green pepper, garlic, green onion, pepper, Shannai, bean paste, spicy sauce, stir-fry until evenly, put the bullfrog just over the oil, stir again Evenly, add half a small bowl of white water, open a large fire to make it juice, leave some soup, add some salt, stir well with chicken, and cook, well!
The bullfrog must be slaughtered, and it is easy to get into the taste. My husband is just eating something and he likes it. He feels good and has appetite, because the salt has been added before, and the spicy sauce behind the bean paste has salt. When you fry, you don't have to put salt.