CATDOLL : CATDOLL: What should I do if my bullfrog gets sick? What should I pay attention to?

1. What should I do if my bullfrog is sick? What should I pay attention to?

1. Prevention and control methods:

(1) Skin rot. This is usually caused by the bullfrogs' long-term consumption of a single bait and lack of vitamins. In severe cases, the bullfrogs' skin will rot and fall off, exposing their muscles and gradually spreading to the whole body. They will refuse to eat and will not like to move. Generally, the skin on the head will rot and turn white, and the joints of the limbs will rot. In severe cases, the webbed bones will be exposed and the limbs will be red and swollen.

Prevention and control methods: Soak in 20mg/L potassium permanganate for 30 minutes; spray 0.3mg/L~0.5mg/L chlorine dioxide throughout the pond, and add appropriate amount of vitamin A, vitamin B or cod liver oil to the feed.

(2) Red leg disease. It usually occurs in ponds with high density and poor water quality. The skin between the thigh abdomen and forelimbs of the diseased frog becomes red, the hind limbs become weak, and the frog stops eating and moving. It is one of the common diseases in the breeding process. The main symptoms are: redness and swelling of the hind limbs and abdomen, erythema, muscle congestion, and hemorrhagic plaques on the tongue and mouth.

Prevention and control methods: Spray 1g/m3 of bleaching powder (28% effective chlorine) or spray 0.3g/m3 of trichloroisocyanuric acid throughout the pond.

(3) Gastroenteritis. Gastroenteritis is often caused by indigestion and occurs quickly. It is very harmful. The muscles of young or adult bullfrogs become sore and weak, and they are unable to jump. It can even lead to the death of bullfrogs. Symptoms include: the body color becomes lighter, the body becomes limp and inactive, and the bullfrogs do not eat.

Prevention and control methods: Soak the bait table in 2mg/L bleaching powder (28% available chlorine); mix 0.2-0.3g yeast tablets or 0.2g allicin or 0.1g oxytetracycline into the feed per kilogram of frog body weight every day and feed it.

2. Precautions: Management should be strengthened. The pond should be inspected once in the morning, noon and evening every day. The feeding table should be cleaned and the water should be changed frequently to keep the water fresh. The bullfrogs should be graded and raised in a timely manner. The larger individuals should be graded and screened every once in a while, and the bullfrogs of similar sizes should be adjusted to the same pond for breeding. Careful observation should be made. Once the feeding and activity of the bullfrogs are found to be abnormal, appropriate treatment measures should be taken in a timely manner.

Sterilize and disinfect quickly, and then give these bullfrogs some medicine to treat diseases. Pay attention to the hygiene of the environment, diet, water, sterilization and disinfection, and pay attention to the weather.

It is necessary to distinguish what disease you have, analyze the cause, take timely intervention measures, and take medicine to treat the disease.

Inspections should be carried out every morning, noon and evening, and the food tables should be cleaned and the water changed frequently.

Give bullfrogs medicine to treat diseases. Pay attention to the surrounding environment, sterilize and disinfect, pay attention to food, water, and weather.

2. How to make pickled pepper bullfrog delicious and tender

The method of pickled pepper bullfrog is as follows:

Ingredients for pickled pepper bullfrog: 2 bullfrogs, 1 celery lettuce, 10 grams of ginger, 20 grams of garlic, 30 grams of pickled pepper, 10 grams of chili, 20 grams of cooking wine, 20 grams of light soy sauce, appropriate amount of white wine, and appropriate amount of salt.

step:

1. Remove the claws of the bullfrog and cut into large pieces.

2. Add appropriate amount of white wine and salt and marinate evenly for 30 minutes. The main purpose of this step is to remove the fishy smell.

3. Cut the lettuce into pieces.

4. Cut ginger, garlic, pickled pepper and chili pepper into sections.

5. Rinse the pickled bullfrog.

6. Heat the pan with cold oil, add seasoning and stir-fry until fragrant.

7. After frying until fragrant, add the bullfrog and stir-fry until it is well-flavored.

8. Add cooking wine and light soy sauce for seasoning.

9. Add lettuce and hot water and bring to a boil over high heat.

10. Finally, add chicken essence and salt to season according to your taste.

11. Serve.

12. Done.

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3. How to steam bullfrog for children

[2 ways to feed steamed bullfrog to children]

Steamed bullfrog method 1:

Main ingredients: bullfrog. Accessories: onion, ginger. Seasonings: salt, chicken powder, Huadiao wine, soy sauce, water starch, sesame oil.

Production steps:

1. Wash the bullfrog and cut it into pieces for later use.

2. Cut the green onion and ginger into shreds and set aside.

3. Marinate the bullfrog with a little salt, chicken powder, Huadiao wine and light soy sauce for 20 minutes.

4. Use water starch to coat the marinated bullfrog.

5. Take an open bowl and spread the scallion and ginger shreds on the bottom of the bowl.

6. After putting the bullfrog into the bowl, drizzle a few drops of sesame oil on it.

7. Put the steamer on the fire and put the large bowl in after the water boils.

8. Steam over high heat for 5-7 minutes.

This method of making bullfrog is very simple, but its nutritional value and efficacy are very great. In addition, this method of making bullfrog is often seen on the dining table.

Note: 1. Do not cut the bullfrog into small pieces.

2. Bullfrogs are easy to get old, so be careful not to steam them for too long.

2. Bullfrogs are easy to get old, so be careful not to steam them for too long.

Steamed bullfrog method 2:

Ingredients: 3 bullfrog legs, 3 cloves of garlic, 1 small piece of old ginger. Seasoning: 1/2 teaspoon of salt, sesame oil

practice:

Chop the bullfrog legs into sections, mince the garlic and ginger. Mix the three, add salt and shake until evenly mixed, and marinate for 30 minutes. Cover with chopped chili peppers and sesame oil, put the bullfrog in the steamer after the water boils, and steam it over high heat for 40 minutes. Turn off the heat and steam it for 5 minutes with the residual heat.

This method is simpler, everyone can make it in a short time, and it is also very nutritious.

The above are two methods of cooking bullfrog introduced to you. I believe everyone should have the urge to make them. It is also worth noting that the preparation time should not be too long, because this will easily cause the loss of nutritional value and the taste will also be affected.

Steamed Bullfrog

Steamed bullfrog meat is seasoned with black bean sauce, and the aroma and fresh and salty taste have already permeated it. Take a bite, the aroma of black bean mixed with the chewy texture of bullfrog meat is unforgettable. Open the steamer, three levels of precise steaming, delicious and never repeated.

Materials

3 bullfrogs (500g)

Fermented black beans 5g

Salt 3g

MSG 1g

Cooking wine 4g

Oil 5g

Oyster sauce 10g

Ginger 5g

Dry starch 3g

Garlic 10g

Scallion 10g

Stock 10g

How to cook steamed bullfrog in black bean sauce

Clean the bullfrog and chop it into small pieces. Chop the fermented black beans, ginger and garlic into fine paste.

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Mix the bullfrog cubes, fermented black beans, minced ginger and garlic with the remaining seasonings except the scallions, and place them on a porcelain plate, which is then placed on a perforated steaming plate.

Place the perforated steaming tray in the first layer of the steam oven and steam at 100℃ for 18 minutes. When cooking is complete, remove from the steamer and sprinkle with scallions.