Roasted bullfrog with chestnut
Ingredients: salt,chestnut,red pepper,cooking wine,rock sugar,soy sauce,onion,Jiang,garlic,broth,black pepper,soy sauce,green pepper,dry starch,Bullfrog
Recipe Recommendations
- Bullfrog two
- chestnut fifteen
- onion a
- Jiang a
- garlic 12 capsules
- green pepper three
- red pepper three
- salt a teaspoon
- black pepper half a teaspoon
- dry starch a teaspoon
- soy sauce a tablespoon
- soy sauce One-third tablespoon
- cooking wine a tablespoon
- rock sugar two pills
- broth a bowl
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Roasted bullfrog with chestnut
1
Raw material diagram.
2
Cut the bullfrog into pieces, use half a teaspoon of salt, half a teaspoon of cooking oil, half a teaspoon of black pepper, and two teaspoons of dry starch to mix well with your fingers, and pickle for ten minutes.
3
Boil chestnut for 10-20 minutes, remove it in cold water, set aside, cut green and red peppers in circles, and slice ginger.
4
Put the oil in the pan and heat it to 80% heat, put the bullfrog in, and fry it over high heat. Throw them in one by one, without turning at first, shake the pan until the bullfrogs can disperse, and then use chopsticks to push them aside.
5
Put the chestnut into the pan and fry it, and remove it when the skin is slightly crispy. Set aside fried bullfrogs and chestnuts.
6
Pour out all the oil from the frying bullfrog, and there is enough oil in the pan. Stir fry the onions, ginger and garlic to create a fragrance.
7
Put in a bowl of soy sauce, soy sauce, cooking wine, rock sugar, and stock. Bring to a boil.
8
Pour in bullfrogs and chestnuts. Bring to a boil over high heat and simmer over low heat for 5 minutes.
9
Add half a teaspoon of salt and collect juice over high heat.
10
When the juice in the pot has not been dried, add green and red peppers and stir-fry them over high heat.Roasted bullfrog with chestnut Make Tips
Next words: 1. Bullfrogs are very tender, so when frying, you can fry the shell over high heat to shape it. When marinating, be sure to use two or three teaspoons of dry starch to set the shape. I use corn starch. 2. Step 7: Boil before adding bullfrogs and chestnuts. Because the boiled soup is soft and does not have the flavor of soy sauce and cooking wine.