『食材』
400克牛蛙，2只，去皮，切大块
5克姜，切片
1支葱，切段
15克淀粉
1汤匙料酒
1茶匙辣椒粉
20克油
20克辣椒油
40克泡椒，红泡椒和绿泡椒各半
15克泡，泡姜切丝
10克蒜头
1/4茶匙胡椒粉
1汤匙生抽
100克莴笋去皮，切块
3汤匙泡椒水
80克西芹，切条
『做法』
1．取一个碗放在主锅盖上，在碗内加入牛蛙、姜、葱、淀粉、料酒和辣椒粉拌匀腌制20分钟。
2．将油、辣椒油、泡椒、泡姜、花椒、蒜头和胡椒粉放入主锅，以3分／120℃／速度1爆香。
3．加入腌制好的牛蛙、生抽、糖、莴笋和泡椒水，以6分 ／120℃／反转／速度1烹煮。
4．加入西芹，以1分／120℃／反转／速度1拌炒，盛盘后即可享用。
Ingredients
400g bullfrogs, 2 pieces, peeled and cut into large pieces
5 grams ginger, sliced
1 green onion, cut into sections
15 grams starch
1 tbsp cooking wine
1 teaspoon paprika
20 grams of oil
20 g chili oil
40g pickled peppers, half of red pickled peppers and green pickled peppers
15g soaked, soaked ginger and shredded
10 g garlic
1/4 teaspoon pepper
1 tablespoon light soy sauce
100g lettuce peeled and cut into pieces
3 tablespoons pickled pepper water
80g celery, cut into strips
Direction
- Put a bowl on the lid of the mixing bowl, add bullfrog, ginger, spring onion, starch, cooking wine and chili powder to the bowl, mix well and marinate for 20 minutes.
- Put the oil, chili oil, pickled pepper, pickled ginger, pepper, garlic and pepper in the mixing bowl, and saute at 3 min/120°C/speed 1.
- Add the marinated bullfrog, light soy sauce, sugar, lettuce and pickled pepper water, and cook at 6 min/120℃/reverse/speed 1.
- Add celery, stir fry at 1 min/120℃/reverse/speed 1, serve after serving.