Griddle cooked bullfrog

1. Wash bullfrog, cut into pieces, absorb water with kitchen paper, add salt, sugar, white pepper and cooking wine, mix well, and let it stand in cold storage for 15 minutes;

2. Wash and drain all vegetables, slice and cut into pieces for later use;

3. Shred dried peppers and fresh peppers, crushed garlic and sliced ginger for later use;

4. Prepare flour and raw flour and mix them evenly, with the ratio of1:1;

5. Add a little more oil to the oil pan. Put the bullfrog powder into the pot and fry until golden brown. Take it out and put it on oil-absorbing paper until it is completely fried for use.

6. Take another clean oil pan, add garlic, ginger slices, dried peppers and pepper to stir fry from 6: 00 to 7: 00, stir fry potato slices until they are cooked around 7: 00, stir fry lotus root slices, lettuce slices, celery slices and fresh peppers, and add fragrant leaves and a little Pixian bean paste (or lobster sauce) to continue stirring;

7. When the vegetables are basically cooked, pour in the bullfrog pieces, add a little soy sauce and sugar, stir well, take out the pot for about two minutes, and add chopped coriander and mix well.

Salt and pepper bullfrog

1, the bullfrog is washed and cut into pieces, washed with clear water and drained.

2. Add shredded ginger, shredded onion, cooking wine and salt, stir well and marinate for15min.

3. Take the egg white and mix well. Mix the egg whites and bullfrogs thoroughly. The bullfrog is covered with starch.

4, hot pot, oil, change to medium heat after granulation.

5, bullfrog into the pot, fried to light yellow, out of the pot. There is not much oil in the kitchen, but oil is more delicious than bullfrog and can be fried in batches.

6. Take it all out and fry it for the second time after it is completely cooled.

7, the second time into the pot, fried in medium heat, out of the pot.

8. Pour out most of the oil and stir-fry the minced garlic, Jiang Mo, onion and dried Chili in the pan.

9. Pour in the bullfrog and stir-fry.

10, take the pan, sprinkle with salt and pepper powder and mix well.

Bullfrog in sauce

1. Wash the bullfrog, cut it into small pieces, add refined salt and cooking wine to the bowl, mix well and marinate for 5 minutes.

2. Cut green pepper, red pepper and shiitake mushroom into pieces respectively;

3. Put the oil in the pot, heat it to 70%, add the bullfrog pieces, fry and drain the oil.

4. Leave a little base oil, add bean paste and ginger powder to weave the fragrance.

5. Pour in bullfrog pieces, green and red pepper slices, mushroom slices and garlic and stir fry a few times;

6. Immediately add cooking wine, sugar, soy sauce and fresh soup. After boiling, stir-fry until the soup is thick, then put the pot on a plate and pour sesame oil on the table.

Taotie bullfrog

1, the bullfrog is cut into small pieces and cleaned.

2. Add a little salt, chicken essence, cooking wine, pepper and starch for later use.

3. Peel the loofah, change it into sections, get on fire, boil it with clear water, and take it out of the bullfrog.

4. Add oil to the pot. When the fire is 50%, add the loofah and fry it. Take it out and put it at the bottom of the bowl. After frying the loofah, the oil temperature is reduced to about 30%, and bullfrog oil is added.

5, start frying, add a little base oil to the net pot, add onion, ginger and garlic bean paste to stir fry, add a little pepper noodles, add water to boil.

6, start seasoning, add a little chicken essence, monosodium glutamate, pepper, spicy materials, soy sauce a little (color).

7. Cook the bullfrog slightly, then pour all the loofah into the pot.

8. Wash the pot, add a little oil, stir-fry Chili peppers, pour them on the bullfrog and sprinkle with chopped green onion.