” Dry pan frog, but a famous Sichuan dish with all kinds of flavors and flavors. The frog is more tender than chicken, and it is rich in protein, sugar, water and a small amount of fat. It is a diet that can be eaten by the weight-loss family. The price of frogs sold in the vegetable market has skyrocketed, and our family occasionally buys some to come back for a tooth-cutting festival. For people who like spicy food, when frogs are all meat, they must be spicy, otherwise Wrong taste, heehee… The pheasant wants to be delicious, it must be freshly prepared, to the greatest extent to retain its delicious taste. Go home from the vegetable market, pick up the dishes and hurry to cook, as long as it has been eaten by elves Everyone’s frogs give their thumbs up, and they boast their delicious taste, which is even better than the ones in restaurants outside. How about, share the specific methods, if you are interested, you may wish to try it~ ”
The practice of Dry pot frog
After washing, chopped into small pieces, add cooking wine, refined salt, pepper and ginger shreds, grab evenly by hand and marinate for 10 minutes.
Prepare all kinds of side dishes.
Cut purple onions into shreds and spread the bottom of the pot.
Line pepper, red pepper, parsley, all changed to knives.
Millet pepper and garlic, finely chopped.
Add cooking oil to the wok, add millet pepper and minced garlic, and scent.
When it is fried until the frog changes color, it will be smoked.
Then add the bean paste and fry the red oil.
Stir fry the peppers, red peppers and parsley.
Stir fry until the peppers are dead. Place in a dry pot and heat while eating. Finally, you get home cooking Dry pot frog.
Dry Pot Frog
- 700 g frog
- 60 g Purple onion
- 4 Pepper
- 1 Red pepper
- 3 Millet pepper
- 10 g Ginger
- 10 g garlic
- 2 roots Parsley
- 20 ml Cooking wine
- 2 g pepper
- 30 ml soy sauce
- 20 ml Bean paste
- 3 g Refined salt
- 30 ml Cooking oil
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