Step 1: Buy bullfrogs.
When we buy bullfrogs, we can ask the store to slaughter and peel them, take them home and wash them, cut them into large pieces and marinate them with salt and cooking wine for 20 minutes.
Step 2: Pickle the bullfrog
During the curing process of bullfrog, the green garlic is cleaned and cut into oblique slices, the white onion is cut into filaments, the fresh pepper is cut into small pieces, and the ginger is minced. After the auxiliary materials are prepared, heat them on medium heat, add a lot of oil to the pot, dip a little dry starch in the pickled bullfrog blocks, fry them in the oil until they are slightly yellow, and take them out to control the oil for later use.
Step 3: stir-fry the bullfrog
Leave a little base oil in the pot, heat it to 50% heat over medium heat, add Yongchuan Douchi and Pixian watercress, stir-fry red oil, then add star anise, fennel, pepper, dried pepper, garlic cloves and Jiang Mo, stir-fry until fragrant.
Step 4: Seasoning
Then add bullfrog block, fermented grains, sugar and pepper slices and stir-fry for 3 minutes. Finally, add shredded onion and green garlic slices, stir fry quickly, add a little salt and sugar to taste, stir fry for a while, and serve.
A pot of bullfrog griddle with good color and fragrance is ready.