Dry-cow frog
By VicentaLakin
Recipe Recommendations
- Bullfrog 2 only
- garlic sprouts 1 piece
- celery 60g
- onion 35g
- garlic 8 capsules
- red pepper 3 pieces
- South Sichuan Malatang Seasoning halves
- salt appropriate amount
- white sugar 2g
- Cooking wine with onions and ginger 1 tablespoon
- white pepper 1g
- sugar 3g
- corn starch 5g
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Dry-cow frog
1
i'd like to add three ginger-crunches, a little bit of onion to the 20g. and cut off the bull frog。
2
cowfrogs with 1g white pepper powder, 3g sugar, 2g salt, and a spoon of ginger onion onions. but you have to pick it out when you're in the pot, and it's more troublesome than wine。
3
onion silk 35g (preferably red onion, better colored), prune 60g, garlic seed 1 and chili 3 slash in length and garlic 8。
4
The non-stick pot is put in two spoons of oil, which is hot enough to drop into the salted bullfrog, frying to yellow on the face of the bull, and extracting controlled oil。
5
The pot is clean, a spoon is in the pot, and the garlic is first cooked。
6
After putting them in red peppers and onion onions, half of the spicy base material in Kawanam turned open。
7
Added to the oil-controlled bullfrog block quick to fry。
8
add an appropriate amount of old tuning, about 100 g of warm water。
9
Cook it up and taste the soup and add a proper amount of salt to it。
10
Add the right amount of sugar to the taste。
11
It's not like it's going down or down。
12
If you pour a dry pot, you'll be ready. If I don't have a pot, I'll boil it in the casserole。
13
There's no good utensils。