Recipe: Pepper-flavored bullfrog

Home Cooking Recipe: Pepper-flavored bullfrog

Ingredients:

Steps:

  1. Home Cooking Recipe: The bullfrog keeps the staller clean, wash and cut small pieces. Cut the onion into small pieces, cut the parsley

    The bullfrog keeps the staller clean, wash and cut small pieces. Cut the onion into small pieces, cut the parsley

  2. Home Cooking Recipe: Cut red pepper and pepper into a circle, garlic and ginger peeled into small pieces, washed with green onion

    Cut red pepper and pepper into a circle, garlic and ginger peeled into small pieces, washed with green onion

  3. Home Cooking Recipe: After the pot is hot, put the oil, throw it off after the small hot sautéed pepper

    After the pot is hot, put the oil, throw it off after the small hot sautéed pepper

  4. Home Cooking Recipe: Pour in green pepper rings, garlic and ginger, turn to medium heat musk

    Pour in green pepper rings, garlic and ginger, turn to medium heat musk

  5. Home Cooking Recipe: Pour the onion diced and sauté the scent repeatedly

    Pour the onion diced and sauté the scent repeatedly

  6. Home Cooking Recipe: Pour the bullfrog and simmer for two minutes.

    Pour the bullfrog and simmer for two minutes.

  7. Home Cooking Recipe: Add a tablespoon of wine

    Add a tablespoon of wine

  8. Home Cooking Recipe: Add a tablespoon of half-boiled, broad bean-sized white sugar and a little salt, stir well

    Add a tablespoon of half-boiled, broad bean-sized white sugar and a little salt, stir well

  9. Home Cooking Recipe: 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)

    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)

  10. Home Cooking Recipe: Open the lid, sprinkle with parsley, stir well

    Open the lid, sprinkle with parsley, stir well

Tips:

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.


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