Ingredients: 250g bullfrog, 0/00g dried pepper/kloc. 1 tbsp Pixian bean paste, 2 tbsp pepper, 1 tbsp Jiang Mo and minced garlic, 1 tbsp salt and chicken essence, 2 tbsp cooking wine, proper amount of starch and sesame oil.

working methods

1. Wash bullfrog, chop, add chicken essence, Jiang Mo, minced garlic and cooking wine, marinate for half an hour, then add starch and mix well; Cut the dried pepper into knots.

2. Put the pan on fire, pour the oil and heat it to 50%, add the bullfrog pieces, fry over high fire until the surface is light golden yellow, and remove and drain the oil.

3. Leave the bottom oil in the pot, add Pixian bean paste, dried Chili festival and pepper to stir-fry until the color is brown, add bullfrog to stir-fry until the fragrance of pepper and pepper is completely integrated into the bullfrog, and finally add salt, chicken essence and sesame oil to stir-fry evenly and take out of the pot.