The internal organs and scraps of bullfrogs are rich in protein, which can be hydrolyzed to produce complex amino acids. Among them, arginine and lysine are high in content and are good food additives and tonics. The hydrolyzed complex amino acids are separated and purified and used in the pharmaceutical and cosmetic industries. The bullfrog's endocrine system secretes various hormones, which can be extracted and used in medicine, industrial production and scientific research. For example, pituitary hormones are used as artificial oxytocin in fish and amphibians, which is beneficial to artificial reproduction. Bullfrog's gastric gland , intestinal gland and pancreas are rich in digestive substances, especially the content of hydrolyzed protein, which can be extracted and utilized. Bullfrog bile is extracted and processed for medicinal use. Frog skin can be an excellent raw material for making surgical threads. Now I will introduce several ways to make bullfrogs.
The first method: Pickled pepper bullfrog
Ingredients preparation: bullfrog, cabbage , pickled pepper, ginger slices, cooking wine, light soy sauce, oil, garlic slices, salt
method:
The first step: Hot pot and cool oil, add the shredded cabbage and stir-fry. After it changes color slightly, add an appropriate amount of salt to taste;
Step 2: After it changes color slightly, add an appropriate amount of salt to taste. Heat the pan with cold oil, add ginger, garlic slices and pickled peppers. Stir-fry;
The third step: Add the bullfrog pieces and stir-fry, add some cooking wine and light soy sauce and stir-fry evenly, add a little water and simmer for three to five minutes;
The fourth step: Add an appropriate amount of salt to taste, and turn to high heat. After the juice is collected, put the cooked bullfrog into a small bowl and sprinkle with chopped green onions on the surface.
The second method: spicy bullfrog
Ingredients preparation: bullfrog, onion, ginger, garlic, aniseed, pepper, dried red pepper, cooking wine, soy sauce, vinegar, dark soy sauce, salt, sugar, warm water
spicy bullfrog Method:
Step 1: Remove the heads and skins of 4 bullfrogs, clean them, drain them, and chop them into small pieces.
Step 2: Prepare 5 slices of ginger, 4 segments of green onion, 5 garlic, 1 small handful of dried red pepper, two aniseed, and 40 peppercorns.
Step 3: Put 35g of oil in the frying pan, and slowly fry the ginger, onion, garlic, dried red pepper, aniseed, and peppercorns over low heat until fragrant. Add in the dried bullfrog pieces and stir-fry.
Step 4: Add 15g of cooking wine, 15g of soy sauce, 5g of sugar, 8g of salt, and 180g of warm water.
Step 5: Simmer over low heat for 10 minutes, add an appropriate amount of dark soy sauce to adjust the color, and reduce the juice over high heat. Don't cut it too dry, leave a little thick juice to pour on the meat. The bullfrog meat is tender and fragrant in the mouth, and the aftertaste is spicy and spicy, you can't bear to put it down.
The third method: spicy bullfrog in griddle
Ingredients preparation: bullfrog, potatoes, lettuce, green onions, garlic, ginger, dried chili, pepper, cornstarch, 1 tablespoon, light soy sauce, sugar, salt, white pepper
How to make spicy bullfrog in dry pot:
The first step: Wash the bullfrog, remove the internal organs, skin, and toes, chop it into pieces, put it in a bowl, add a little salt and pepper, mix well, and marinate for 15 minutes;
The second step : Peel potatoes and lettuce and cut into strips, peel and pat garlic cloves, slice ginger, shred green onions and set aside;
Step 3: Put enough oil in a hot pot, heat until it is 60% hot, and add potato strips. Fry over low heat until cooked, take it out and set aside. Then pat the marinated bullfrog into some cornstarch, fry it in an oil pan until it is slightly brown, take it out and set aside;
Step 4: Leave a little base oil in the pot, add green onions, Add ginger, dried chilies, Sichuan peppercorns and garlic, add a tablespoon of Axiangpo (Laoganma) spicy sauce and saute until fragrant, add lettuce strips and potato strips and stir-fry slightly;
Step 5: Add appropriate amount of cooking wine and light soy sauce , sugar to taste, add the fried bullfrog, stir-fry quickly and evenly, wait until it is evenly stir-fried, then put it on a plate. If there is dry pot and , put it into the dry pot, and finally sprinkle with shredded green onions.
The fourth method: spicy bullfrog
Ingredients preparation: bullfrog, dried chili, cooked sesame , salt, cooking wine, pepper, dark soy sauce, light soy sauce, cornstarch, white sugar, Sichuan pepper
How to make spicy bullfrog:
Step one: clean the bullfrog, cut into small pieces, add salt, pepper, cooking wine, cornstarch, mix well and marinate for 20 minutes, cut the dried chili into small pieces.
Step 2: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, and 1 tablespoon of cooking wine. Mix well and set aside. Heat the cold oil in the pan, add the bullfrog and fry over medium-low heat for about 1 minute. Remove.
Step 3: Reheat the oil to temperature, add the bullfrog again and fry again for a few dozen seconds. Leave a little oil for frying the bullfrog and add dried chili pepper and Sichuan peppercorns to stir-fry until fragrant.
Step 4: Add the fried bullfrog and stir-fry for ten seconds, add the prepared juice and stir-fry over high heat.
Step 5: Just sprinkle cooked sesame seeds on at the end.
