Ingredients
-
Bullfrog4pcs
-
Diced Asparagus lettuce150g
-
Segmented parsley100g
-
Salt1teaspoon
-
Powdered sugar1teaspoon
-
White pepper powder1teaspoon
-
Chinese prickly ash1teaspoon
-
Beer150g
-
Broad bean paste20g
-
Light soy sauce10g
-
Sliced ginger20g
-
Starch15g
-
Cooking wine20g
-
Edible oil20g
-
Pickled red pepper10pcs
-
Pickled pepper liquid50g
-
Garlic clove10g
-
Segmented scallion10g
-
Chili oil20g
Preparation
-
step 1
Put 300g chopped bullfrog, 1 teaspoon of salt, 10g ginger slices, 1 teaspoon of white pepper powder, and 20g cooking wine into a bowl
-
step 2
Add 15g starch, mix the ingredients uniformly, and marinate the bullfrog in a refrigerator for 20min
-
step 3
Put 10g sliced ginger, 10g garlic, 20g oil, 1 teaspoon of Chinese prickly ash and 20g broad bean paste into the mixing bowl
-
step 4
Put on the measuring cup, fry the ingredients at 3min/120℃/BREV1
-
step 5
Add 10 pickled red peppers, 50g pickled pepper liquid, 150g beer, 1 teaspoon of powdered sugar and 10g light soy sauce
-
step 6
Without the measuring cup, cook the ingredients at 5min/120℃/BREV1 to volatilize alcohol
-
step 7
Add 150g diced Asparagus lettuce and marinated bullfrog
-
step 8
Put on the measuring cup, and cook the ingredients at 5min/120℃/BREV0.5
-
step 9
Add 100g segmented parsley
-
step 10
Put on the measuring cup, and cook the ingredients at 1min/120℃/BREV0.5
-
step 11
Drizzle the prepared chilli oil before enjoyment