The chicken is tender and nutritious, and many people love it. There are many ways to eat, such as stir-fry, dry pot, pickled pepper, etc. My three peppers and chicken friends are very fond of eating, and today I share with you my home-made version of the frog.
First go buy fresh bullfrogs, pick up the skin, and lick the pieces. (I let the uncle of the supermarket help, this picture is too cruel, I can't look!)
Prepare the material and prepare the pellet
Marinate the hens when preparing to cut the garnish. Evenly sprinkle salt on the pheasant and then pour the wine. Quickly stir. Marinate for 10 to 15 minutes. If you go licking, you can also sprinkle some white pepper.
After marinating, the pheasant is boiled for at least 5 minutes. (can kill parasites). The scoop goes to the floating foam above. Loading after 5 minutes
Put cooking oil in the pot. Add onion, ginger, garlic and saute
Put the pheasant in the pan and stir fry: -* move faster. After two minutes of frying, add boiling water and stir fry
Pour in the right amount of boiling water, then add green pepper and millet pickled pepper. (It is best to add more water to the millet pepper to ensure acidity)
Pour some old draw colors, (soy sauce soy sauce is also available)
Add two more teaspoons of salt and some chicken. Stir fry
Sweet potato powder, water transfer, thicken. More chicken can be used to wrap the chicken in the field. (If the chicken is too dry, be sure to add water.)
How the fire is after the hook
You're done! Very much!
I bought a bullfrog. It is said that the frog has parasites, so it must be boiled for 5 minutes before cooking! Some pots will stick to the meat when you stir-fry. After 2 minutes, you must put a small bowl of water and continue to stir fry. Always keep the broiler on the water, otherwise it will not taste.