Pickled pepper bullfrog

Overview

When I was cleaning out the refrigerator, I found that there was still a small jar of pickled peppers at home, so I thought about buying some bullfrogs and killing them. Bullfrog with pickled peppers is a Sichuan dish that is full of color, flavor and flavor. It is very common and easy to cook. After cooking, it tastes salty and fresh, the meat is tender and the pickles have a rich aroma. If you like spicy food, you can add some bean paste and fry together (my son is afraid of spicy food, so I skipped this step). The extremely spicy pickled peppers blend into the delicate and tender meat of the bullfrog, creating an irresistible delicacy. You can often see people sweating profusely and hissing while eating pickled bullfrog, while they keep moving chopsticks into their mouths. . .

Tags

• hot dishes
• old man
• sichuan cuisine
• lunch
• dinner
• students
• bullfrog
• cabbage
• cooking wine
• garlic slices
• light soy sauce
• oil
• pickled pepper
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Heat oil in a pan, add shredded cabbage and stir-fry;

   

3. 3 After the color changes slightly, add an appropriate amount of salt to taste;

   

4. 4 After the color changes slightly, add an appropriate amount of salt to taste;

   

5. 5 Heat oil in a pan, add ginger, garlic slices and pickled pepper and stir-fry;

   

6. 6 Add the bullfrog pieces and stir-fry;

   

7. 7 Add some cooking wine and light soy sauce and stir-fry evenly;

   

8. 8 Add a little water and simmer for three to five minutes;

   

9. 9 Add an appropriate amount of salt to taste and turn to high heat to reduce the juice. Place the cooked bullfrog in a small bowl and sprinkle chopped green onions on the surface.

   

10. 10 It's served.