Braised bullfrog with potato(tu dou shao niu wa )

Braised bullfrog with potato

Introduction:

Production steps:

Step 1: Ingredients: bullfrog (washed), potato (washed and peeled), ginger slices, scallion

Step 2: put the peeled potatoes on the chopping board and cut them into pieces.

Step 3: put the cleaned bullfrog on the chopping board and chop it into pieces.

Step 4: heat up the oil in the skillet and add ginger slices into the skillet.

Step 5: next, put in the chopped bullfrog and add the right amount of cooking wine.

Step 6: stir fry.

Step 7: then, add the potatoes and stir fry them.

Step 8: then, add appropriate amount of water to boil until the potatoes are soft.

Step 9: finally, add a proper amount of Pixian Douban sauce.

Step 10: add some soy sauce.

Step 11: add appropriate amount of vinegar.

Step 12: add some sugar.

Step 13: add the right amount of salt.

Step 14: add appropriate amount of chicken essence.

Step 15: season and stir well.

Step 16: put in the scallion section.

Step 17: take out the pot and put it on the plate.

Materials required:

Bullfrog: 2

Potatoes: 310G

Ginger slices: right amount

Scallion: right amount

Pixian Douban sauce: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: moderate

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Pixian Douban sauce is salty, add salt as appropriate.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Tu Dou Shao Niu Wa