Grilled bullfrog
By VicentaLakin
Recipe Recommendations
- Bullfrog of 3
- Yuba appropriate amount
- Pleurotus appropriate amount
- Zizania appropriate amount
- green bamboo shoots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Haidilao spicy pot bottom appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- bean paste appropriate amount
- sesame oil appropriate amount
- white sesame appropriate amount
- white pepper appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Grilled bullfrog
1
Chop bullfrogs into pieces, add pepper and ginger juice to remove the fishy smell.
2
Cut all vegetables into sections and blanch them in a hot water pot until done.
3
After soaking the tofu bamboo, it is also blanched in a hot water pot.
4
Two spoonfuls of spicy pot bottom, one spoonful of bean paste, one spoonful of oyster sauce, one spoonful of salt, and half a spoonful of sugar. Mix well.
5
Heat the pan with oil, add the bullfrog and stir-fry until it is tender, remove from the pan and set aside.
6
Put the green onions, ginger and garlic in the oil pan and stir-fry until fragrant.
7
Lower the sauce and stir-fry until fragrant.
8
Put the bullfrog and all the vegetables into the pan in turn, stir-fry, stir and turn, without adding water, and then mix the salt and light.
9
Add spring onion and pepper.
10
Add a spoonful of sesame oil and add some white pepper powder, OK.