Grilled Bullfrog

Overview

Meitian’s New Year’s Eve dinner this year has a booming theme, and I really like it. This hot pot bullfrog is inspired by KISS’s war girls. It tastes really great! With the meaning of this dish, I hope my life will be prosperous.

Tags

• home cooking
• common dishes
• meat dishes
• bullfrog
• cooking wine
• fresh soy sauce
• garlic
• green onions
• pixian douban chili sauce
• red pepper
• salad oil
• small green pepper
• spicy hotpot base
• starch
• sweet wine
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Wash the bullfrog processed in the vegetable market with clean water, chop it into small pieces of moderate size, add salt, water starch, and cooking wine to mix well, and marinate for 20 minutes;

   

2. 2 Wash the ingredients, cut the green onions into diagonal sections, slice the ginger and garlic, and cut the green and red peppers into rings;

   

3. 3 Heat oil in a wok, add pepper, ginger and garlic and saute until fragrant;

   

4. 4 Add hot pot base ingredients and Pixian bean paste and stir-fry until red oil is produced;

   

5. 5 Pour in the bullfrog, stir-fry until raw, and add sweet wine;

   

6. 6 Add light soy sauce;

   

7. 7 Turn to low heat, cover the pot and simmer for 5 minutes until the soup reduces, add pepper rings and stir-fry evenly;

   

8. 8 Transfer to a dry pot, light an alcohol lamp, heat, chat and eat;