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How does the bullfrog with perilla and green pepper make it authentic?

1. Remove the skin and internal organs of the bullfrog, cut all the ingredients into small pieces and set aside. Put olive oil in the pan when it is warm, put the bullfrog into the fished bullfrog without waiting for smoke, then add oil, stir-fry dried chili and green red chili, stir-fry quickly, add wine and June fresh stir-fry, add bean paste, cucumber stir-fry.

2. the ingredients are all ready, and bullfrogs are usually killed. When you buy them, ask the store to kill them, eviscerate them, skin them and wash them clean. Although the skin of bullfrog can also be eaten, I am still a little afraid, so it is cheaper for merchants every time. Cut the chili peppers and green chili peppers into circles and set aside the chopped ginger and garlic.

3, the method of making dry pot at home: dry pot bullfrog ingredient: live bullfrog 1000 grams.

4. making: the bullfrog is unfrozen and ready for use. Heat the salad oil in the pan until 60% hot, add garlic, ginger, Hunan Xiangxi sweet noodle sauce and stir-fry tender. add bullfrog, green pepper and simmer in soup for 3 minutes.

5, dry pot bullfrog method ginger shredded, spring onions, garlic chopped and set aside. Change the green pepper into a knife, cut the red pepper into pieces, and break the ingredients into pieces. Chop the bullfrog into pieces. Heat the pot and pour the oil. When the oil is hot, stir in pepper, spices, cinnamon and two kinds of red chili. Add spring onions, ginger and garlic to stir-fry. Pour in the bullfrog.

The dry pot bullfrog is the most authentic practice.

1, dry pot bullfrog practice steps bullfrog skin, internal organs, cut into small pieces, cut all the ingredients and set aside.

2. Buy and handle bullfrogs in a nearby market, wash them and cut them into pieces. Dispose of lettuce and bean sprouts and set aside. Marinate the treated bullfrog with pepper, salt, starch and cooking wine for 1 hour.

3. The method of dry pot bullfrog is simple and easy to learn. I think first marinate the bullfrog and fry it until golden on both sides. Then saute ginger, garlic and chili sauce in the same pan, add side dishes and stir-fry until cooked. Finally, put the bullfrog back into the pan, add the right amount of seasoning and stir well.

4. Dry pot bullfrog: shred ginger, spring onions, chopped garlic and set aside. Change the green pepper into a knife, cut the red pepper into pieces, and break the ingredients into pieces. Chop the bullfrog into pieces. Heat the pot and pour the oil. When the oil is hot, stir in pepper, spices, cinnamon and two kinds of red chili. Add spring onions, ginger and garlic to stir-fry. Pour in the bullfrog.

5. Make a delicious bullfrog in a dry pot, as follows: prepare materials: 3 bullfrogs, three small sharp peppers, two green peppers, right amount of oil, right amount of salt, right amount of pepper light soy sauce, one spoonful of soy sauce, one ginger, two garlic, right amount of starch.

6. Practice: the bullfrog is skinned, eviscerated and cut into small pieces (these had better find a seller or it's scary). Cut all the ingredients and set them aside. Put the olive oil in the pan when it is warm and put the bullfrog in without waiting for the smoke.

How is the hotel dry pot bullfrog made?

1. Buy and handle bullfrogs in a nearby market, wash them and cut them into pieces. Dispose of lettuce and bean sprouts and set aside. Marinate the treated bullfrog with pepper, salt, starch and cooking wine for 1 hour.

2. When the bullfrog is bought, ask the shopkeeper to kill it, peel it, wash it, chop it into large pieces, add salt and cooking wine and marinate for 20 minutes. Wash all kinds of finished garlic from bullfrog in dry pot and cut into long slices of 3cm. Peel the old skin of the white onion and cut it into thin shreds. Cut the fresh Chaotian pepper into small pieces. Chopped ginger.

3. Dry pot bullfrog: shred ginger, spring onions, chopped garlic and set aside. Change the green pepper into a knife, cut the red pepper into pieces, and break the ingredients into pieces. Chop the bullfrog into pieces. Heat the pot and pour the oil. When the oil is hot, stir in pepper, spices, cinnamon and two kinds of red chili. Add spring onions, ginger and garlic to stir-fry. Pour in the bullfrog.

4. First submerge with soy sauce and raw fen, heat the pot and put in the oil, then put the bullfrog when the oil temperature comes up, gently push the bullfrog away with a spoon and fish it out first, and then pour the bullfrog into the pot until the oil temperature rises a little bit, and then pour the bullfrog into the pot until the skin of the bullfrog turns yellow.

Garlic dry pot bullfrog practice, garlic dry pot bullfrog how to make delicious?

The pickled bullfrog will come out of the water, and the excess yellow rice wine will be filtered dry in a basket. Heat pour oil, turn on low heat, add ginger, garlic, dried chili, garlic section, onion stir-fry fragrance. Pour the bullfrog into the fire and stir-fry quickly until the meat of the bullfrog is white. Add one tablespoon of yellow rice wine and two tablespoons of light soy sauce continue to stir-fry until the bullfrog is stained with light soy sauce.

Peeled bullfrog is cut into pieces and it is more convenient to use scissors. Slice ginger and garlic, cut red pepper and green pepper. Pour in the bullfrog and marinate with wine for 10 minutes. Pour oil into the pan, add ginger and garlic slices, saute over high heat, pour in bullfrog, stir well. Add bean paste, light soy sauce, cooking wine, sugar and stir well.

After rinsing the bullfrogs, chop each into about 5cm pieces and add oil. Light soy sauce marinate for 5 minutes. Cut the onions into large pieces. Cut the red pepper into sections. Prepare a dry pan, heat it with a candle at the bottom, and pour 5 tablespoons of olive oil into the pan to avoid sticking the pan.

All the ingredients are ready, and bullfrogs are usually killed. When you buy them, ask the store to kill them, remove the internal organs, remove the skin and wash them clean. Although the skin of bullfrog can also be eaten, I am still a little afraid, so it is cheaper for merchants every time. Cut the chili peppers and green chili peppers into circles and set aside the chopped ginger and garlic.

The common practice of bullfrog in dry pot is as follows: material preparation: 500 grams of bullfrog, 2 pieces of garlic, 1 piece of ginger, 1 piece of onion, 1 carrot, 1 cilantro, right amount of cooking wine, a little starch and so on. Cut four bullfrogs into pieces, add sliced ginger and marinate with cooking wine for half an hour. Take out the sliced ginger from the pickled bullfrog and add the starch to grasp well.