Braised bullfrog with garlic(suan li shao niu wa )

Braised bullfrog with garlic

Introduction:

"This is another very delicious dish. Carry out the delicious food on the tip of the tongue. It's not easy to buy bullfrogs this season. We buy them in supermarkets. They are often out of stock. We don't know if we can buy them again. So every time I see it, I'll buy it, just a few frog legs. I want to eat this flavor and that flavor again. I don't think about it well. Simply put the way you want to eat into one, you can meet several needs of the tongue at one time. Fortunately, the three flavors not only do not contradict each other, but also complement each other. Bullfrogs are delicious. My husband mistakenly ate the garlic as frog legs several times, and then angrily said that I knew the essence of restaurant cooking. I was too fake and shoddy to use the garlic as frog legs. ha-ha. Isn't garlic like frog leg? Alas! Every time I eat bullfrogs, I don't think it's enough to eat. I just hate that my parents don't have a few legs. I should have eight legs for a bullfrog. Poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poop, poo

Production steps:

Step 1: the bullfrog does not need to be peeled, clean up the internal organs, apply salt on the bullfrog skin, kill the mucus on the skin, and then clean it with water

Step 2: cut the washed bullfrog into small pieces, wash and drain, marinate with cooking wine, salt and pepper for 10 minutes.

Step 3: peel garlic and cut ginger

Step 4: cut off the scallion, and prepare the spices: 2 star anise, 2 cloves, an appropriate amount of fennel, and a handful of dried prickly ash,

Step 5: wash onion and cut into pieces

Step 6: heat the oil in the pan

Step 7: when the oil temperature is 70%, put the whole garlic in and fry until fragrant. When the garlic is a little golden, add ginger powder and spices, and stir fry the pepper until fragrant.

Step 8: add bullfrog and stir fry,

Step 9: add some spiced powder, cover and simmer for 5 minutes,

Step 10: add onion, add a spoonful of soy sauce and a spoonful of soy sauce, stir fry with salt until onion is soft and fragrant

Stir fry the onion with 1 1 spoon of salt. Stir in the onion until fragrant

Step 12: add green pepper and chicken powder before boiling, stir well and start the pot

Materials required:

Bullfrog: 3

Veteran: a spoonful

Five spice powder: 1 spoonful

Pepper: 1 teaspoon

Chicken powder: right amount

Star anise: 2

Fennel: right amount

Cloves: 2

Dried pepper: a handful

Scallion: right amount

Garlic: 2

Ginger: right amount

Cooking wine: 2 teaspoons

Raw soy sauce: a spoonful

Salt: right amount

Precautions: 1. Bullfrogs must be fresh and killed. If you ask the vendor to kill them in the market, you must cook them within an hour after you buy them, otherwise the meat will get old and affect the taste. 2. Don't copy the bullfrogs often during the process of stewing with water. If you copy too often, the meat will be scattered

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Li Shao Niu Wa