Method:Frying





Raw material

The frog buckles 250 grams, a celery grain of 150 gram, explodes the cashew 150 grams, a carrot grain of 5 gram, Jiang Mi, garlic deer velvet, onion olive each 5 grams, qian soup 35 grams, wet powder 10 grams, ginger non-effervescent wine 10 grams, sesame oil 1 gram, ground pepper 1 gram, uncooked oil 75 grams, sodium bicarbonate 1.5 grams, Shao liquor 10 grams.


Facture

1st, takes away the underwear the frog to tear up, washes cleanly, with does the cloth suck dry water, joins the ginger non-effervescent wine, the sodium bicarbonate salt to be ready to be used well.
2nd, the celery grain, the carrot grain used to add the taste boiling water separately to burn to only ripe, poured drainings in the sparse shell does the water. qian soup, wet powder, sesame oil, ground pepper furnishing bowl qian.
3rd, will have pickled the first frog commission boiling water slightly flies the water to fish. Then, burns the pot to fall the oil to burn to 150¡æ, puts in the frog buckle to pull the oil to eight maturely, pours in the strainer, puts the remnants, the celery grain, the carrot grain, the frog buckle immediately, boils the Shao liquor, calls in the bowl qian to fry ripe, falls the onion olive, adds a package of tail oil to mix evenly, then becomes abundantly in the small dish.
Note: The frog buckle is frog's stomach.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.