Bullfrog with pickled pepper(diao guo pao jiao niu wa )

Bullfrog with pickled pepper

Introduction:

"This hanging pot pickled bullfrog first, this dish is delicious and appetizing, the meat of bullfrog is delicious and tender, and the combination of pickled pepper and soy sauce has endless aftertaste; second, the shape of hanging pot is very special, compared with ordinary pot, this dish is more attractive; third, red lantern pepper is very beautiful, and it is more brilliant and eye-catching than ordinary red pepper or chopped pepper. So every time my dish appeared, it always attracted everyone's attention, and it became the leading role in our family dinner. Although it looks luxurious, in fact, it's super simple. As long as you master the simple points, you can make the same "beautiful"

Production steps:

Step 1: kill the bullfrog alive, remove the skin and viscera, chop it into small pieces, clean it, and drain the water

Step 2: slice the ginger and garlic, pickle the bell pepper in a bowl and set aside

Step 3: slice the ginger and garlic, pickle the bell pepper in a bowl and set aside

Step 4: do not stick to the pot into the oil, heat to 90% heat, add ginger, garlic, stir

Step 5: add the bullfrog and stir fry until the meat turns white

Step 6: pour in pickled pepper, add salt, chicken essence and pepper

Step 7: add red oil bean paste, pour in cooking wine and vinegar, stir well

Step 8: add a proper amount of water to make it 50% or 60% full. Bring to a boil over high heat and turn to low heat. When the water is 80% dry, add water starch and thicken

Step 9: stir fry the bullfrog evenly in the saucepan. Finally, sprinkle some scallions, and the dish will be served. Sit on a small alcohol stove and eat while it's hot. On such a day, the gods don't change it

Materials required:

Bullfrog: 5

Ginger: 5 pieces

Garlic: 1 head

Shallot: moderate

Salad oil: 80g

Table salt: 2 teaspoons

Vinegar: 15g

Chicken essence: half spoon

Cooking wine: 10g

Old style: 1 teaspoon

Starch: 30g

Bean paste: 2 tablespoons

Pickled red pepper: 8

Precautions: 1. Bullfrogs must be killed fresh. If you let the vendor 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. The oil pan must be spicy. When the cooking smoke is blue, you can stir fry the bullfrogs. Only in this way can the bullfrogs be fresh and tender. If the oil temperature is too low, you can burst out a pot of water, and the meat of bullfrogs will also get old and not delicious It's delicious; 3. You must choose a non stick pot. If you use other pots, the meat of bullfrog will stick to the bottom of the pot, which will be quite a drop; 4. In the process of stewing with water, don't often copy the bullfrog. If you copy too often, the meat of bullfrog will be scattered; 5. When you finally thicken the sauce, stir fry it gently, let the sauce wrap evenly, don't stir fry it vigorously, it will become a pot of slag; 6 The variety of Douban sauce must choose the red oil Douban of Pi county, and try to add the red oil into the pot, so that the appearance of the finished dish will look good.

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Diao Guo Pao Jiao Niu Wa