Wok Grilled Bullfrog-You Are Foodie

By Christine
89

Wok Grilled Bullfrog

Main Ingredients

peas A moderate amount of
Shrimp cake appropriate amount
Carrot A moderate amount of
potato A moderate amount of
Garlic sprouts appropriate amount
Bullfrog Two

Auxiliary Ingredients

Baijiu A moderate amount of
salt A moderate amount of
pepper appropriate amount
Cumin powder appropriate amount
zanthoxylum oil appropriate amount
a sweet sauce made of fermented flour appropriate amount

1. Bullfrogs can be killed by sellers2. Bullfrogs should be salted with Baijiu before use to remove the fishy smell3. Potatoes are rolled in advance, but they taste crispy outside and waxy inside4. You can also choose dry pot ingredients according to your preferences. Cauliflower, celery and lotus root slices are all good choices5. At last, cumin powder can be added in an appropriate amount to give the dishes a strong barbecue flavor and make them appetizing

Step 1 . Prepare two bullfrogs and let the seller wash them for standby

Step 2 . Cut the bullfrog into small pieces with scissors, add some salt, add a little Baijiu, and hold it well for use

Step 3 . One potato, peeled and set aside

Step 4 . Cut the potatoes into finger thick strips, put them into water to wash the starch and soak them in water for standby

Step 5 . Put the potatoes into the oil pan, stir fry until the surface is golden and set aside

Step 6 . Pour the hot oil into a small bowl of pepper to make pepper oil

Step 7 . After the old roots are removed, the green garlic seedlings are picked into small sections for backup

Step 8 . Remove the peas and peel them into peas for use

Step 9 . Put the bullfrog into the hot oil cold pot, dry fry it and set it aside

Step 10 . Add a proper amount of pepper oil into the pan and heat it for standby

Step 11 . Add the cut carrot strips and stir fry

Step 12 . Add green garlic sprouts and stir fry

Step 13 . Add proper amount of sweet flour paste and stir fry

Step 14 . Add shrimp cake and stir fry

Step 15 . Add bullfrog and peas and stir fry

Step 16 . Pour a little water along the edge of the pot, cover the lid and continue to simmer for 2 minutes

Step 17 . Open the fire, add a proper amount of Hainan yellow pepper sauce, add cumin powder and pepper powder, stir fry well, add a proper amount of chicken essence, stir fry well, and then take out the pot

Step 18 . Dry pot bullfrog with strong barbecue flavor - please enjoy it!

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