I like the bullfrog, but the owner doesn’t touch it at all. It’s only a day when the owner is working overtime.
Ginger, cooking wine, raw meal, soy sauce (a little) marinated bullfrog, 10-20 minutes
Prepare onion ginger garlic, pepper, pepper, and Pixian bean paste for use
Vegetable diced for use
☆ Raw powder and water for use ☆ Sauce: soy sauce, vinegar, sugar, pepper oil, pepper, ratio 3:1:2:3:3
Onion ginger garlic → pepper → pepper → bean paste, medium fire, add incense
Put the bullfrog quickly and stir fry a few times until the surface is slightly white
Add the vegetable pieces and stir fry a few times.
Pour in the sauce, stir fry until the bullfrog is ripe and pour into the raw powder juice, quickly ignite the fire and finish the fire.
After the bullfrog is added, all the steps must be fast. Otherwise, the steps of the old incense must be in order. The onion ginger and garlic are first placed. After the scent is added, the pepper is added. After the scent of the pepper comes out, the pepper is placed. The time of the pepper is shorter than others, otherwise it will be Paste, and finally the bean paste