Health benefits
Zanthoxylum bungeanum: dehumidification
Soy sauce: promoting blood circulation and removing blood stasis
Ingredients
Bullfrogs ( 4 ) | Green tip pepper ( 5 ) |
Oil ( appropriate amount ) | Egg white ( one ) |
Cornstarch ( Adequate amount ) | Salt ( appropriate amount ) |
Cooking wine ( appropriate amount ) | White pepper ( appropriate amount span> ) |
Ginger ( appropriate amount ) | Garlic (appropriate amount) |
Panthoxylum bungeanum (appropriate amount ) | Soy sauce ( appropriate amount ) |
How to make bullfrog with green pepper
1. Bullfrog head removal and viscera, peel and wash, add cooking wine, pepper, and salt and marinate for 15 minutes
2.Cut the bullfrog into pieces, add egg whites, and mix in cornstarch.Boil hot water, add bullfrog and cook for 5 minutes, remove.
3. Heat oil in the pot, add shredded ginger, pepper and garlic slices and stir-fry until fragrant , add the green pepper and stir-fry for 3 minutes, add the bullfrog, add salt, cooking wine, soy sauce, and pepper and stir-fry for 5 minutes.
4. Remove from pot and plate
Tips
The frying time should not be too long to avoid burning the bullfrog meat.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
