Ingredients: bullfrog.
Accessories: soy sauce, oil consumption, white pepper, cooking wine, ginger, garlic, perilla, onion and chopped pepper.
Tools: bowls, pots, plates, chopping boards, knives.
1, bullfrog toes, chop small pieces, add white pepper, soy sauce, oyster sauce, white wine or cooking wine 1 hour to taste.
2. Boil the oil in the pot, put the pickled bullfrog into the drain basket, drain the marinade, add ginger and garlic to stir fry after the oil is hot, and then stir fry the bullfrog.
3. Stir-fry for 2 minutes, then continue to stir-fry the peppers and add a little salt. The marinade in front tastes salty. Just add a little bit here, stir-fry perilla and turn off the heat.
4. Cut the onion into small pieces and spread it on the bottom of the casserole. Pour in the fried bullfrog. Bring to a boil over medium heat, stew for 2-3 minutes, and then turn off the heat.
5. stew for 2 minutes and enjoy.