How to make a bullfrog?

Ingredients: 500g bullfrog, 20g scallion 1 50g, 200g salad oil, 20g cooking wine10g pickled pepper10g, refined salt10g, 20g scallion150g, and 2g monosodium glutamate. ?

Exercise:?

1, the bullfrog is slaughtered, the head is peeled and the internal organs are washed, cut into pieces, and starched with salt, pepper, dried bean powder and cooking wine. Soak the red pepper, remove the pedicle and seeds, cut the scallion, and soak the ginger in Kamikiri ginger rice! ?

2. Heat the oil in the wok to 70% heat and take the bullfrog out of the wok. Heat a little oil in a wok, add ginger rice and pickled peppers and stir-fry until fragrant, add bullfrog, cook wine, add monosodium glutamate and scallion, turn to a wok and serve! ?

Braised bullfrog?

Ingredients: 4 bullfrogs, ginger, garlic, dried Chili, yellow wine, soy sauce, chicken essence?

Exercise:?

1, kill the bullfrog and cut it into pieces and wash it (be sure to wash the blood clean, otherwise it will smell fishy); ?

2, from the pot, heat and drain oil (a little more), add ginger, garlic, and small dried peppers to stir fry; ?

3. Add the bullfrog meat, stir-fry until it is half cooked, add yellow wine (the amount of a rice bowl), and let the wine enter the bullfrog meat for 3 minutes; ?

4, add soy sauce to color, stir fry, a little salt, continue to stuffy for about 8- 10 minutes, see that the bullfrog meat has been savored, and finally add a spoonful and a half of chicken essence to serve. ?