Scallions and ginger are cut into sections and soaked in cooking wine for half an hour.
Making onion ginger wine is used to marinate bullfrogs to remove the astringency.
Bullfrog removes internal organs, skin, toes
After washing, cut into pieces, wash the bullfrogs with water for 10 minutes, remove the dried water, and cut into small pieces according to the joints.
Add appropriate amount of soy sauce
Add the right amount of salt
Add the right amount of white pepper noodles
Pour some onion ginger wine
Add two more spoonfuls of starch
Marinate for at least 20 minutes
Wash celery and green garlic
Cut garlic and celery into pieces and set aside.
Hot pot bottom piece
Wash the onion and peel off the skin
Cut the onion into strips
Wash garlic for spare
Put the cooking oil in the pan, the amount is slightly larger. Use the net to catch the bullfrog in the pot into the pot and oil.
Until the bullfrog looks like the meat is getting tight
Bullfrogs can be removed from the oil by slightly yellowing
Bullfrog caught in the dish
Add some base oil to the pan, add garlic and stir fry until browned
Then add onion and stir fry
At this time, put a hot pot bottom material at this time.
Frying the bottom material to melt
Add the bullfrog block and stir evenly
Add the right amount of old color
Add a small bowl of water
After rolling, juice is collected until the soup becomes thicker.
Then add salt
Add the right amount of sugar to taste
Finally add green garlic, red pepper and celery
Stir fry for a while
Find a dry pot, you can lay some bean sprouts underneath, and then put the prepared bullfrog on the surface, and enjoy it slowly by clicking on the fire.