Braised bullfrog with dried bean curd(dou fu gan shao niu wa )

Braised bullfrog with dried bean curd

Introduction:

Production steps:

Materials required:

Dried tofu: 115g

Bullfrog: 2

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

matters needing attention:

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Dou Fu Gan Shao Niu Wa