Spicy bullfrog (xiang la niu wa )

Spicy bullfrog

Introduction:

"The process is so amazing, I will always remember this dish! I found another super diner. "

Production steps:

Step 1: remove the skin and viscera of bullfrog, wash and chop

Step 2: add a little 13 spices, a little salt, a little sugar, a little pepper, a little cooking wine to bullfrog. Ginger, scallion, marinate for 10 minutes

Step 3: get all the materials ready

Step 4: put more oil in the pot. When it's 60% hot, it's almost smoking

Step 5: pick up the ginger slices and scallions, add the raw powder and grab them. Pour it into the pan and fry it for about 30 seconds, then fry it again

Step 6: leave some oil in the pot, add Pixian Douban sauce, stir fry the red oil, put ginger, garlic, pepper, dry pepper, stir fry the flavor

Step 7: then add pepper, scallion, continue to stir fry

Step 8: cowherd, continue to stir~

Step 9: put a little soy sauce, a spoonful of thirteen spices, a spoonful of salt, a spoonful of chicken essence, a little sugar, water, millet pepper, cucumber

Step 10: finally, after the juice is collected, take the pot and put it on the plate ~ with mustard, lettuce and mushroom rice. It's a simple thing~

Materials required:

Bullfrog: two

Cucumber: Half Root

Millet pepper: Three

Dry pepper: three or four

Ginger: three or four tablets

Garlic: five petals

Onion: two

Chinese prickly ash: a handful

Star anise: one

Pepper: one

Thirteen spices: appropriate amount

Soy sauce: moderate

Pixian Douban sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Precautions: 1, if you want to be spicy, you can put chili peppers to your heart's content ~ ~ 2. It's suggested that the boss chop the bullfrog. It's terrible!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Niu Wa