Frog
By VicentaLakin
One of the favorite foods when I was a kid was frogs (the Sichuans are also called cats). We can't eat it. Hey, it's good to be found one day by me. There's a new fresh market opening around here today, with nine and a half pounds of buffalo frogs, four bullfrogs, a midday fertilizer, a soft frog, a spicy spicy fragrance, and a nice board
Recipe Recommendations
- Bullfrog 800g
- screw pepper four
- garlic sprouts two
- shallots two
- ginger two small pieces of
- dried chili of 4
- red pepper a small handful
- green pepper a small handful
- millet spicy of 4
- chaotianjiao of 6
- pickled ginger a small piece
- pickled pepper of 5
- garlic 4-merous
- laojiang a small piece
- Pi County Douban a small spoonful
- salt appropriate amount
- white pepper appropriate amount
- yellow wine appropriate amount
- sweet potato starch appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- mature vinegar appropriate amount
- chicken essence appropriate amount
- rapeseed oil
Steps for Frog
1
Four bullfrogs, six pounds, a little more, three pounds, two pounds is enough. The supermarket just opened up, so it's too late to clean up。
2
Smash your head, tear your skin off, get your internal organs, keep your stomach, and not the rest。
3
The bull frogs cut off their feet and cut into about 1.5 centimetres. Don't throw away the skin of a bull frog. It's good. It's good。
4
The ox frog's stomach needs to be cleaned up。
5
First, a large spoon of salt, a little water, the belly of a frog and the flesh of a frog, then clean it up, wash it twice, then squeeze it dry。
6
Frogs with salt, starch, white pepper powder, yellow wine, and stench。
7
I used three types of chili, four milligrams of chili, six chili, not too hot to be replaced with hot pepper, and I like hot rice, which doubles。
8
Cream peppers are open, dry peppers are cut and put together with red peppers, ginger cut, pepper cut, garlic seed and onions cut。
9
Get some more ingredients。
10
All of the old ginger garlic is cut to pieces, put it together with green pepper, and a little spoonful of soybean petals。
11
Open the pot and burn to 50-60% heat。
12
Frogs are blown up in a fire for about two or three minutes, ready to go to eight minutes, with a spoon to pick up, a fire to raise the temperature to 70 per cent of the heat, and again into the frogs for more than 10 seconds to make up。
13
The bottom oil is left in the pot, the dry peppers are made of red peppers, and the fire changes in colour。
14
It's just a little bit of a spicy sauce in the ginger bean petal bowl。
15
Cream down, about a minute。
16
Cream peppers down, tumble。
17
Take care of the frog meat。
18
A proper amount of salt, raw smoke, vinegar, sugar, a flat amount of fried oil, a small amount of water and a burning to the taste of the frog。
19
The water will be dry in three or two minutes, the midway will be fried, the water will be dried, the garlic will be dried, and the fire will be even。
20
Pick up a pot with onions。
21
We'll have some soup at lunch and some noodles at nightFrog Make Tips
1. It is best to let the boss pack up when he buys the bull frog, to take it home and just chop it up and clean it up, to make himself in trouble, and to make sure that the boss keeps the skin of the frog for you. 2. It would be preferable to use no pots when blowing up, otherwise frog meat is easily found on the edges. 3. Aunt 13 ' s father, who was going to buy a pair of two bars, had bought a bigger piece of pepper and suggested that it would be more appropriate to use two bars. 4. The white sugar is not sugary, it is not sweet, it is just for the sake of freshness, never to be too much. Green peppers are not allowed to go to high-temperature pots, and cooking is normally done later。