Health benefits
Luffa: activate blood circulation and remove blood stasis
Zanthoxylum bungeanum: dehumidify
White sugar: activate blood circulation and remove blood stasis
Ingredients
Bullfrog ( 400g ) | Luffa ( 300g ) |
old Ginger ( Adequate amount ) | Garlic ( Adequate amount ) |
Green onions (appropriate amount) | Dried chili pepper (appropriate amount) |
Zanthoxylum bungeanum ( Adequate amount ) | Pickled pepper ( Appropriate amount ) |
Chicken Essence ( Appropriate amount ) | Cooking wine (appropriate amount) |
Pixian Douban (appropriate amount) | Vinegar (appropriate amount) |
White sugar ( Appropriate amount ) | Salt ( Appropriate amount ) |
Vegetable oil ( appropriate amount ) | Lard ( appropriate amount ) |
How to cook bullfrog
1.Slaughter the bullfrog, remove the skin and internal organs, wash and cut into pieces.Season with salt, white pepper, ginger and cooking wine for 30 minutes.
2.Wash the loofah and cut with an oblique blade.
3. Wash the dried chili peppers, pickled chili peppers, garlic, ginger, and green onions, and cut them into pieces for later use..
4. Turn on medium heat, heat the vegetable oil and lard in the wok, add dried chili pepper, Sichuan peppercorns, pickled peppers, garlic, and ginger are cooked in a pot.
5. Add Pixian bean paste and stir-fry until fragrant.
6.Add bullfrog and stir-fry, add a small amount of vinegar and sugar to enhance the flavor.
7. Stir fry for 5 minutes, add water and bring to a boil over high heat.
8.After cooking for 20 minutes, add the loofah and continue cooking for 5 minutes.
9.Turn off the heat, add chopped green onion and chicken essence, mix well, and put it into a basin.
Tips
To avoid parasites, bullfrogs must be cooked.It is better to marinate it in high-strength white wine in advance.
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