The nutrition of the bullfrog is very rich. According to the analysis, each hundred grams of bullfrog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a food with high protein, low fat, very low cholesterol and delicious taste. Bullfrogs also have the effect of nourishing detoxification and treating certain diseases. It is medically believed that when people (especially women) are taboo, frog meat can be appetizing, and patients with weak stomach or hyperacidity should eat frog meat. Pickled pepper bullfrogs are the most common and easy to cook. After cooking, the taste is savory and the meat is tender. The aroma of the pickled pepper is delicious at home and it is safe to eat.
The farmer slaughtered the good bullfrog, clear the water, smash it into small pieces, and sizing with salt, pepper, starch, and cooking wine.
Cut the lettuce into a hob block and cut the celery.
Millet pepper, soaked red pepper into a section, ginger cut into ginger rice.
Lettuce boiled in water.
Pour the appropriate amount of cooking oil into the pot, heat it to 50% or 60%, pour it into the bullfrog and slide it to the ground, and pour out the pot for use.
Wash the pot and pour in a little bit of cooking oil. Add the ginger, pickled pepper, and white sugar to the scent. Pour the lettuce and celery, stir fry slightly. If it is not salty, add some salt.
Then pour a little bit of boiling water, add a little broth, boil and pour in a good bullfrog, and cook it a little.