A great dish for entertaining guests------Baked Bullfrog with Olive Oil and Onions

Overview

Water on the onion cutting knife does not solve the problem. My practical results are: use a large bowl or small basin, fill it with water, and put the cut onions into the water immediately. In this way, the tissues of the crushed onions will not have a chance to release allinase, and it will not irritate the eyes. Wearing a diving goggle is also a very creative idea, super cool, O(∩_∩)O~

Tags

• hot dishes
• home cooking
• lunch
• bullfrog
• cooking wine
• coriander
• light soy sauce
• old soy sauce
• olive oil
• onions
• sugar
• garlic
• ginger
• green pepper

Ingredients

Steps

1. 1 Peel the bullfrog, wash the internal organs and chop into small pieces.

   

2. 2 Peel off the skin of the onion, wash and cut into pieces. Cut the onion, ginger and garlic into mince and set aside.

   

3. 3 When the pot is hot, add olive oil and stir-fry the bullfrog until it starts to smoke.

   

4. 4 Heat oil in a pan and stir-fry the onions first, then add some oil and stir-fry the ginger slices and chopped garlic for a while.

   

5. 5 Add the freshly stir-fried bullfrog, add cooking wine, bay leaves, etc. and stir-fry together. Add light soy sauce, dark soy sauce, sugar, salt, and chicken essence. Do not add water and cover with oil directly. (The taste after adding water will not be so delicious. Just stir-fry it with oil over low heat and stir it a few times to avoid sticking to the pan)

   

6. 6 After the bullfrog is cooked, add the fried onions, green peppers, etc. and stir-fry until you like it. Take it out of the pan and start eating.