Bullfrog stewed with potatoes

Overview

How to cook Bullfrog stewed with potatoes at home

Ingredients required: bullfrog, potatoes, green onions, thirteen spices, star anise, Sichuan peppercorns, Sichuan peppercorns, dark soy sauce, light soy sauce, hot pot base, soybean paste.
Cut the bullfrog into small pieces.
Add a little cooking wine.
Add a little salt and thirteen spices, mix well and marinate for ten minutes.
Cut potatoes into cubes.
Wash off the starch with water and set aside.
Heat oil in a cold pot over low heat, add shredded onions, ginger, star anise, Sichuan peppercorns and Sichuan peppercorns and stir-fry until fragrant.
Turn to high heat, add bullfrog and stir-fry for a while.
Add potatoes and stir-fry.
Add a spoonful of dark soy sauce.
Add two tablespoons of light soy sauce.
Add a little sugar.
Add a little salt.
Add a spoonful of soybean paste and half a piece of hot pot base, and add water.
Simmer for 15 minutes until the soup is reduced.
Done.