Pickled pepper bullfrog

Overview

How to cook Pickled pepper bullfrog at home

Tags

• hot dishes
• home cooking
• bullfrog
• cooking wine
• ginger and garlic
• green and red chili peppers
• hainan yellow chili sauce
• pepper
• pickled pepper
• starch
• sugar
• zanthoxylum bungeanum
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Wash and chop 3 bullfrogs into small pieces.

   

2. 2 Add 1 tablespoon of cooking wine, 1g of white pepper, and 2g of salt, then add 1 teaspoon of cornstarch.

   

3. 3 Add a spoonful of oil to a non-stick pan, fry the bullfrog until golden brown, remove and remove excess fat.

   

4. 4 Prepare shredded ginger, garlic slices, half each green and red pepper, cut into rolls, 5 pickled peppers, and an appropriate amount of 1 Hainan yellow pepper.

   

5. 5 Add a spoonful of oil to the wok. When the oil is hot, fry 6 Sichuan peppercorns and 6 green peppercorns until fragrant. Saute shredded ginger and garlic slices until fragrant. Add pickled peppers and Hainan yellow peppers and stir-fry until fragrant.

   

6. 6 Add 180g water.

   

7. 7 After boiling, pour in the bullfrog cubes, add 2 grams of sugar and an appropriate amount of soy sauce.

   

8. 8 After cooking for 5 minutes, taste it and decide whether to add salt or not.

   

9. 9 Sprinkle some chives out of the pan.