Braised bullfrog with garlic(suan ban shao niu wa )

Braised bullfrog with garlic

Introduction:

"I've always wanted to eat bullfrogs, but my husband didn't like them very much. I finally bought them today, and they tasted good. They were sweating and comfortable."

Production steps:

Step 1: Accessories

Step 2: chop the bullfrog

Step 3: spare garlic

Step 4: cut off the scallion for standby

Step 5: Boil the bullfrog in the pot

Step 6: take out the water control valve

Step 7: put the oil in the pan until it is mature.

Step 8: add garlic and ginger and stir fry until the garlic changes color.

Step 9: add watercress, Chinese prickly ash, dried pepper, soy sauce, stir fry a little, put sugar to improve color.

Step 10: then add bullfrog and stir fry until fragrant.

Step 11: pour the beer. The beer should be finished with bullfrog. Burn for 10 minutes

Step 12: after the beer is dried, add a little vinegar sugar, and then cut the onion.

Step 13: complete loading

Materials required:

Bullfrog: 4

Garlic: a bowl

Homemade Douban: 2 teaspoons

Soy sauce: right amount

Beer: moderate

Ginger: right amount

Dried prickly ash: appropriate amount

Vegetable oil: right amount

Dry pepper: right amount

Sugar: right amount

Vinegar: right amount

Scallion: right amount

Note: 1. Don't use too much fire when coloring with white sugar. Bullfrogs can put some salt in advance if they don't taste much, but not too much, because Douban itself has a salty taste

Production difficulty: unknown

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Suan Ban Shao Niu Wa