Grilled Bullfrog

Overview

This is my first time uploading my own cooking. Please teach me how to make tender and smooth boiled snakeheaded fish at home. (The fire is not strong)

Tags

• hot dishes
• bullfrog
• cooking wine
• garlic
• lettuce
• lotus root
• msg
• onions
• potatoes
• white sugar
• ginger
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Two bullfrogs, the seller will kill them for you.

   

2. 2 Prepare the ingredients: slice lotus root, cut lettuce into sections, slice potatoes (soak in water to prevent them from turning black) cut green onions into sections, slice onions, shred red peppers, appropriate amount of ginger and garlic.

   

3. 3 Cut the bullfrog into pieces, add salt, MSG, sugar, soy sauce, cooking wine, minced garlic, and minced ginger, and marinate for 15 minutes

   

4. 4 Put the lotus root slices and lettuce segments into the pot together, blanch, chop, drain, and set aside

   

5. 5 Put the marinated bullfrog into hot oil and fry until the skin of the bullfrog is crispy, slightly yellow in color and 6 mature. Flip more often to avoid sticking to the pan. After taking it out, control the oil, drain and set aside.

   

6. 6 Fry the drained potato slices in hot oil until the water is completely removed but not burnt.

   

7. 7 The oil-controlled bullfrog is fried again until the frog meat becomes crispy and the frog bones become brittle, commonly known as crispy bones. Then take out the oil control. Turns golden brown.

   

8. 8 The potato slices fried into potato chips are also golden in color, drained and oil-controlled, and crispy. Spare.

   

9. 9 Add onion, ginger, garlic salt to hot oil and sauté until fragrant. Add a tablespoon of: Laoganma beef sauce. Add all reserved ingredients to the pot and stir-fry. Stir the color of the beef sauce until the vegetables are cooked, add MSG and bring to the pot

   

10. 10 After being cooked, the bullfrog is sprinkled with coriander (personal preference). It is full of color, aroma and flavor, which is very tempting.