I saw the frozen bullfrog in the supermarket today. By the way, I bought it back. It is definitely not fresh and delicious, but the taste is still great! I suggest you still buy fresh and do better!
Prepare pickled peppers!
Sour radish, pickled pepper, soaked ginger!
Cut the bullfrog, add some soaked pepper, ginger, salt, green onion, cooking wine, pepper (I use pepper oil), soy sauce, starch (more amount, I also add a spoonful of flour), pickled pepper water, plus Half an egg white, pickle and marinate for 30 minutes.
Put more oil than usual
After the oil is hot, the beef frogs are marinated in a semi-ripe, and the bullfrogs are very familiar. If the time is long, they will be old and cook for a while!
Stir fry the leftovers of the bullfrog, the ginger, the garlic, stir fry, and fry the sour radish! I look at the chili noodles for the sake of color, but also put chili oil!
Add a can of beer, boil over low heat for a few minutes, and boil the taste!
Boil the bullfrog and let it taste
Because the bullfrog is starched, the soup is not a lot, so it will be thicker and thicker. Put the shallot and parsley head down and the bullfrog to cook, then add the chicken!
Finally, leave some juice out of the pan and sprinkle with diced green onions!
Very enjoyable, I have finished eating it!
Be sure to let go of the seasoning, the taste is delicious! When salting, put salt, pickled pepper, radish all have salt, try the taste and let go! I didn’t add it enough.