Health effects
Chestnut: Stop bleeding
Ginger: Reduce qi and stop vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Ingredients
Bullfrogs ( two ) | Chestnut ( Ten grains ) |
Onions ( Half a head ) | Ginger ( A little ) |
Garlic ( four cloves ) | Red millet pepper ( four ) |
Oil ( appropriate amount ) | Salt ( a little ) |
Dark soy sauce ( A little ) | Chicken essence ( A little ) |
Thirteen incense ( a little ) | Cooking wine ( a little ) |
How to cook chestnut and bullfrog
1.Peel the bullfrog, remove its head and internal organs, wash and set aside.
2. Boil the chestnuts, remove the skin, wash and set aside.
3. Cut the onion into sections, mince the ginger, flatten the garlic, and cut the millet and pepper Set aside in circles.
4.Chop the bullfrog into pieces.
5. Turn on high heat and heat the pot.When the pot is hot, add oil.The oil is 60% hot.Add scallions, ginger, garlic, and stir-fry until fragrant.
6. Put in the bullfrog, fry it until it changes color, then pour in dark soy sauce, cooking wine, and put Add thirteen incense and stir-fry until fragrant..
7. Stir-fry the bullfrog until it turns into a sauce color, add the chestnuts and continue to stir-fry a few times.
8. Add water to the pot until the water covers the bullfrog.
9. Add red pepper, salt and stir-fry until 50% hot.
10. Add green onions and chicken essence to enhance the flavor before serving.
11. Take it out and put it on a plate.
Tips
The skin of cooked chestnuts is easy to peel off.The meat of bullfrog is relatively tender and easy to cook.Do not cook it for too long, as the meat will easily break into pieces over time.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
