Today we recommend boiled bullfrog for autumn nutrition recipe. Boiled bullfrog is a Sichuan delicacy, rich in a variety of nutrients, cheap enough, help digestion, is a family conditioning food can not be missed, here we introduce the production method of boiled bullfrog.
Material Science:
Ingredient: bullfrog 350g
Accessories: lettuce (ball leaf) 150g,
Seasoning: 10 grams of green onion, 10 grams of garlic (white), 5 grams of ginger, 5 grams of Pepper (red, sharp, dry), 15 grams of cooking wine, 4 grams of salt, 15 grams of soy sauce, 2 grams of chicken essence
practice
1. Wash and peel the bullfrog first, then chop it well;
2. Mix the bullfrog with spicy powder and marinate for 15 minutes;
3. Stir fry the bullfrog in a hot oil pan until it is jade white;
4. Continue to add oil, then add onion, ginger, garlic, capsicum and spicy powder to stir fry the flavor;
5. Add a large bowl of water, and then add the fried bullfrog;
6. Put cooking wine, salt and soy sauce in turn, etc. when they are ready to be cooked;
7. Put in the lettuce leaves, add some chicken essence, and then out of the pot.