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Sautéed Bullfrog in Chili Sauce
Oct 11, 2008 22:33
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Materials: 2 bullfrogs, 2 sponge gourds (peel and cut into pieces).

Seasonings: 2 tablespoons broad bean paste, 1 tablespoon red chili, 1 tablespoon Chinese prickly ash, salt, pepper, edible oil, starch, spring onion, ginger, garlic and cooking wine.

Step 1 Wash 2 bullfrogs and cut them into pieces, marinade with salt and starch for 30 minutes.

Oct 11, 2008 22:38
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Step 2 Fry spring onion, ginger and garlic until fragrant, add broad bean paste and red chili and stir-fry for a second. Then put sponge gourd in and stir-fry the mixture.

Oct 11, 2008 22:42
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Step 3 Stir-fry bullfrog. When it is half-done, put fried sponge gourds in and then stir-fry them together.

Oct 11, 2008 22:43
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Step 4 Add cooking wine.

Oct 11, 2008 22:44
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Step 5 Stir-fry for a second and add some water.

Oct 11, 2008 22:45
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Step 6 After boiling, stew for 5 minutes.

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