Braised bullfrog with chestnut(ban li shao niu wa )

Braised bullfrog with chestnut

Introduction:

"This dish is really delicious. The key is to make it well. Those who like eating bullfrogs can cook it at home. It's salty and delicious. It's full-bodied, fragrant and tender. It's soft and glutinous and delicious

Production steps:

Step 1: raw material drawing.

Step 2: cut the bullfrog into pieces, mix with half a teaspoon of salt, half a teaspoon of cooking oil, half a teaspoon of black pepper and two teaspoons of dry starch, and marinate for ten minutes.

Step 3: Boil the chestnuts for 10-20 minutes, remove the supercooled water and set aside, cut the green and red pepper into rings, and slice the ginger.

Step 4: put the oil in the pot and heat it to 80%. Put the bullfrog in and fry it in high fire. Throw them one by one. Don't turn them over at first. Shake the pan until the bullfrog can disperse, and then use chopsticks to open it.

Step 5: put the chestnuts into the pot and fry them, then take out the skin. Fried bullfrogs and chestnuts.

Step 6: pour out all the oil in the frying bullfrog. The oil in the pan is enough. Stir fry the onion, ginger and garlic until fragrant.

Step 7: free smoke, old smoke, cooking wine, rock sugar, a bowl of soup. boil.

Step 8: pour in the bullfrog and chestnut. Bring to a boil and simmer for 5 minutes.

Step 9: mix in half a teaspoon of salt and collect the juice over high heat.

Step 10: when the juice in the pot is still dry, release the green and red pepper, and stir fry it over high fire.

Materials required:

Bullfrog: two

Chestnut: 15

Onion: a paragraph

Jiang: one piece

Garlic: 12

Green pepper: Three

Red pepper: Three

Salt: one teaspoon

Black pepper: half teaspoon

Dry starch: 1 teaspoon

Soy sauce: 1 tbsp

Soy sauce: 1 / 3 tbsp

Cooking wine: 1 tbsp

Rock sugar: two

Soup: a bowl

Note: later: 1, bullfrog is very tender, so when frying, the shell can be shaped. When pickling, you must use two or three teaspoons of dry starch to shape. I use corn starch. 2, step 7 to boil before adding bullfrog and chestnut. Because the boiled soup is soft and has no soy sauce and cooking wine flavor.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ban Li Shao Niu Wa