The bullfrog keeps the staller clean, wash and cut small pieces. Cut the onion into small pieces, cut the parsley
Cut red pepper and pepper into a circle, garlic and ginger peeled into small pieces, washed with green onion
After the pot is hot, put the oil, throw it off after the small hot sautéed pepper
Pour in green pepper rings, garlic and ginger, turn to medium heat musk
Pour the onion diced and sauté the scent repeatedly
Pour the bullfrog and simmer for two minutes.
Add a tablespoon of wine
Add a tablespoon of half-boiled, broad bean-sized white sugar and a little salt, stir well
Cover and turn to low heat for 5 minutes. (I use the shabu-shabu here, the water lock function is good, so there is no need to add water. If you use a common pot, this step should add a little water)
Open the lid, sprinkle with parsley, stir well
1. Majiao, available in the market, the color is dark green, if you can't buy it, you can use the pepper instead. After sacrificing the incense, remove it and throw it away, otherwise you will accidentally eat it in your mouth. The taste will make you jump. 2. The skin of the bullfrog is very good after being cooked, so I didn't let the stall owner peel it off. However, after going home, you should wash the bullfrog skin with salt and cut it. When you cook it, you must remember to cook it. Of course, if you don't like it, you can let the stall owner help to peel off the skin. 3. Bullfrogs are fragile and fragile, so the bullfrogs should not be cut too small. 4. Ordinary pots remember to add some water, otherwise it will be dried. Time should not be too long, otherwise the bullfrog will not be tender.