Homemade spicy bullfrog, spicy and delicious

Ingredients:

● Bullfrog: 500g

● Dried chili pepper: 20g

● Peppercorns: 1 handful

● Ginger: 5 pieces garlic cloves: 5

● Scallions: 2

● Cooking wine: 1 tablespoon

● Light soy sauce: 2 tablespoons

● Dark soy sauce: 1 teaspoon

● Sugar: 1 teaspoon

● Salt: appropriate amount

● Cooking oil: appropriate amount

Instructions:

1. Handling bullfrogs: Clean the bullfrog, chop it into small pieces, and marinate it with cooking wine, ginger slices, and salt for 15 minutes to remove the fishy smell.

2. Prepare the ingredients. Cut the dried chili into sections, chop the green onions into sections, and smash the garlic for later use.

3. Heat the pan and stir-fry until fragrant. Could you add the proper oil-dried chilies and peppercorns to the pot? After heating, stir-fry on low heat until fragrant, then add the ginger slices and garlic cloves.

4. Stir-fried bullfrog. Add the marinated bullfrog pieces and stir-fry quickly over high heat until they change color.

5. Seasoning and stewing: Add light soy sauce, dark soy sauce, sugar, and a small amount of water, and simmer over medium heat for 10 minutes.

6. Collect the juice to enhance the flavor. Sprinkle with chopped green onions, cook over high heat until the soup thickens, stir-fry evenly, and then turn off the heat.

7. ServePlace the spicy and numbing bullfrog onto a plate and serve immediately.

Tips:

Pickling bullfrog to remove fishy smell: cooking wine and ginger can effectively remove the fishy smell.

Controlling the heat of dried chili peppers: When frying dried chili peppers, keep the heat low to avoid burning them and affecting the taste.

The key to collecting the sauce is to do so at the end. This can make the bullfrog more flavorful and the soup more prosperous and layered.