Recently, it has been found that in addition to tidal beef, the restaurant industry is also very popular to eat bullfrogs. It may be that this kind of food is easy to make and how to do it very well; this is not, our family just finished eating the dry pot, and it’s a sauce. The lunch on the last working day before the Mid-Autumn Festival is on it... I wish you a happy Mid-Autumn Festival!
After the bullfrog is slaughtered, it is peeled and divided into pieces, and the cooking wine, pepper and starch are kneaded and placed evenly for a while;
Remove the sweet noodles, oyster sauce and Pixian bean paste in advance, put them into a bowl and mix thoroughly; ginger slices, shallots and chopped;
Heat the cold oil into the bullfrog and stir fry. Add the ginger and pour in the prepared sauce. Add the appropriate amount of white sugar and stir fry until the pan is served. Sprinkle with chopped green onion...
When splitting the bullfrog, try not to cut too small a piece. The smooth and full taste will make people very satisfied, and it is not easy to fry the old; the sauce is not complicated, but the effect of using the sweet sauce is better than the soy sauce. .