Bullfrog with chopped pepper

Bullfrog with chopped pepper

Introduction:

"Bullfrogs are delicious, but they don't dare to eat outside. They are afraid that they can't be thoroughly burned and sterilized outside."

Production steps:

Step 1: wash the peppers, peel and chop the bullfrogs (if you don't dare to clean up the bullfrogs, you can ask the owner of bullfrogs to help).

Step 2: heat the pan, pour more oil, and prepare to oil the bullfrog.

Step 3: heat the oil to about 70% heat, pour in the bullfrog, and the time for the bullfrog to pass the oil can be a little longer, so that the bullfrog can be well cooked and fully sterilized.

Step 4: after the bullfrog is cooked, take out the oil and set aside.

Step 5: start the pot again, pour in the right amount of oil and prepare to fry. (you can also use the oil pan that has been used by bullfrogs before. Pour out the bullfrogs and leave a little base oil.)

Step 6: after the oil is hot, add onion, ginger, garlic and pepper to stir fry until fragrant, then add chopped pepper to stir fry until fragrant.

Step 7: stir fry with seasoning, add bullfrog and stir fry a few times, then add cooking wine, soy sauce and sugar.

Step 8: stir fry the bullfrog until it tastes good, add the pepper, stir fry a few times, and then add a little salt to taste.

Step 9: pack and eat.

Materials required:

Bullfrog: 1000g

Pepper: right amount

Chopped pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Note: bullfrog must be fully heated before eating

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy