Pickled pepper bullfrog

Overview

Among Chongqing's Jianghu cuisine, many pickled peppers are used as seasonings, and pickled pepper bullfrogs are the most common and easy to cook. The finished dish tastes salty and fresh, with tender meat, bright red color, and rich aroma of pickled vegetables.

Tags

• hot dishes
• bell pepper
• bullfrog
• chicken essence
• clear water
• garlic
• juancheng brand pixian doubanjiang
• lettuce
• old soy sauce
• shaoxing flower carvings
• vinegar
• water starch
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Kill the bullfrog alive, remove the skin and internal organs, chop into small pieces and wash

   

2. 2 Lettuce, ginger and garlic slices

   

3. 3 Pour oil into the pot, heat it up, add ginger and garlic and sauté until fragrant

   

4. 4 .Add Pixian Douban (I like the brand of Douban from Juancheng, it tastes really good), stir-fry the red oil

   

5. 5 Pour in the bullfrog and stir-fry until it changes color

   

6. 6 Add pickled pepper, pepper, salt

   

7. 7 Pour in Huadiao wine (I don’t like cooking wine, so I always use Huadiao wine instead of cooking wine), dark soy sauce, vinegar, and add water to cover half of the bullfrog

   

8. 8 After boiling, turn to low heat. When the soup is almost dry, add the lettuce and stir-fry gently for a while

   

9. 9 Add water and starch to thicken the gravy, stir-fry evenly and serve on a plate