Fried New Year cake with bullfrog(niu wa chao nian gao )

Fried New Year cake with bullfrog

Introduction:

Production steps:

Step 1: Ingredients: rice cake, bullfrog (washed), ginger slices, scallion

Step 2: put the rice cake on the chopping board and cut it 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 right amount of water.

Step 8: bring to a boil.

Step 9: then, put in the cut rice cake, turn it over and bring to a boil for 2 minutes.

Step 10: finally, add a proper amount of Pixian Douban sauce.

Step 11: add some soy sauce.

Step 12: add appropriate amount of vinegar.

Step 13: add some sugar.

Step 14: add the right amount of salt.

Step 15: add appropriate amount of chicken essence.

Step 16: season and stir well.

Step 17: put in the onion section and serve.

Step 18: take out the pot and put it on the plate.

Materials required:

Rice cake: 2

Bullfrog: 1

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: add salt as appropriate.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Niu Wa Chao Nian Gao