Stir-fried bullfrog
Overview
The taste of frog meat varies in different seasons. After the frogs hibernate in spring, the frog meat serum is especially precious. Due to the storage and breeding reserves of the season, the spring frog meat is also the fattest and the most tender. The nutritional value is not the same as that of ordinary meat. It can replenish deficiency and clear away heat. You may wish to eat more bullfrogs in spring
Tags
Ingredients
Steps
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Prepare the ingredients and clean the bullfrog.
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Chop the bullfrog into large pieces, cut the pepper and ginger into small pieces, keep the garlic head whole, and cut the garlic moss into small pieces.
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Add salt, cooking wine and dark soy sauce to the bullfrog, mix well and marinate for a while.
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Heat oil in a pan.
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When the oil is 70% hot, add the bullfrog pieces and stir-fry until fragrant.
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Add a spoonful of dry pot bullfrog sauce and stir-fry evenly.
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Add other side dishes, season with salt, chicken essence, oyster sauce, garlic, and cooking wine, and cook briefly until the flavors are absorbed.
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Finally, add a little rice wine and drain the soup.
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Alright 😁.
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Finished product picture.
