大女儿跟我们去菜市场看到牛蛙说要吃，安排！\n小孩不吃辣，外面牛蛙都是辣的，只带她们在外面吃过一次不辣的，感觉腥味很重，自己也没怎么做过，还不能加辣椒，有挑战了。\n做的非常成功，两个小孩儿说明天还要吃！

By 古老的青蒜

用料

• 牛蛙 6只
• 洋葱 1个
• 大葱 1根
• 大蒜 10瓣
• 盐 克
• 糖 适量
• 生抽 适量
• 料酒 半勺
• 姜 一块
• 蚝油 少许
• 紫苏 适量
• 食用油 适量
• 胡椒粉 适量
• 淀粉 5勺

做法步骤

1、牛蛙洗干净泡去血水。

2、泡好了沥干水份。

3、做点葱姜水，姜葱拍散加盐揉出姜葱汁加些料酒泡出葱姜水准备腌制牛蛙。

4、牛蛙里面加蚝油、生抽、胡椒粉、姜葱、盐糖。

5、拌匀了，腌制30分钟，中间要翻动几次哈。

6、担心不放辣椒腥味重，准备了点青花椒。

7、当然了紫苏是不能少的！

8、切了一个洋葱在砂锅里面垫底。

9、大葱也要一些。

10、这时候牛蛙腌制的差不多了，把葱姜挑出去，加淀粉。

11、淀粉拌匀之后再加一些油拌匀。

12、牛蛙下锅炸了。

13、分了四锅炸的，炸好了。

14、切点葱段和葱花。

15、姜、蒜、葱段先后下锅煸出香味。

16、牛蛙下锅，加半罐啤酒，再加些生抽、盐糖、胡椒粉调味。

17、砂锅烧热后洋葱丝和大葱丝垫底。

18、牛蛙开锅之后加紫苏叶。

19、牛蛙倒进砂锅，盖锅盖烧3分钟左右。

20、加葱花进去，再盖半分钟锅盖。

21、打开锅盖后加青花椒，烧油浇在青花椒上面就可以了。

22、开吃！鲜嫩！

小贴士

1.牛蛙腌制半个小时就可以了，不要太久。\n2.加淀粉时注意把腌制牛蛙的汤倒干净，加淀粉拌匀后不要有水。\n3.记得加淀粉后，还要再加些油，虾牛蛙时不粘锅。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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