How to make delicious beef

Bullfrog is a food ingredient with relatively high nutritional value, especially its fat content is very low. It contains high-quality protein, a variety of vitamins and minerals. Eating it properly on a regular basis can have a good conditioning effect on the body. There are many ways to cook bullfrog, for example, it can be made into garlic bullfrog, spicy bullfrog, etc. Let's learn how to make bullfrog delicious.

Steps to cook garlic bullfrog

1. Remove the head and claws of the bullfrog. After washing, peel and chop into large pieces. I only took the meat from the thighs.

2. Heat oil in a pan and fry the frog meat. I don’t use much oil because I don’t want to waste it.

3. Fry for a short time. Frying for too long will make the frog meat less tender.

4. Fry garlic in oil until fragrant. Put the bullfrog into the pot and stir-fry over high heat. It is best to add more tree pepper and Sichuan pepper. Because I have children, I put less, which seriously affects the taste. You can sprinkle some cooked sesame seeds when you take it out of the pot, and the taste will be better!

Steps to cook Sichuan sauce bullfrog

1. Kill the bullfrog, clean it, cut it into large pieces, and marinate it with salt, sugar, pepper and cooking wine;

2. Add salad oil, dried chili and Sichuan peppercorns to a wok and stir-fry until fragrant. Filter out the chili and Sichuan peppercorns. Add minced ginger and garlic to the wok and stir-fry until fragrant. Add minced pork and stir-fry until loose. Add bean sprouts, mustard tuber, light soy sauce, dark soy sauce, sugar, and dried shrimp powder (crushed dried shrimps) for seasoning. Thicken with a little water starch to make Sichuan sauce. 3. Add eggs and a little cornstarch to the marinated bullfrog cubes and stir-fry over medium heat until the surface is golden and crispy. Stir-fry evenly with Sichuan sauce.

Steps to make the spicy frog

1. Clean the fresh bullfrog and cut it into small pieces. Add the white pepper, egg white, starch, salt and rice wine in ingredient B (bullfrog marinade: 2 grams of white pepper, 1 egg white, 30 grams of starch, 2 grams of salt and 30 ml of rice wine), mix well and marinate for more than half an hour. 2. Slice the bamboo shoots and king oyster mushrooms, blanch them and place them at the bottom of the container. 3. Put 20ml of cooking oil in a wok, when the oil is 60% hot, add garlic cloves and fry until fragrant, then add chopped green onion, Sichuan spicy sauce, and oyster sauce and stir-fry until fragrant, then add boiling water, add appropriate amount of salt and MSG after the water boils, pour the thin starch into the pot, put the bullfrog into the water, boil and collect the starch, turn off the heat when it is thick, and pour it into the container with green bamboo shoots and king oyster mushrooms. 4. Add 40ml of spice oil to the wok, add fresh peppercorns and pickled peppers in turn, fry until fragrant, then pour over the fried bullfrog.