1

Pixian watercress is chopped, butter chafing dish bottom material is broken into small pieces, ginger is broken, a proper amount of halogen spices is washed, and dried peppers are washed for later use;

2

Heat oil in a thick-bottomed soup pot (oil can be dry-fried), add garlic and stir-fry until the skin is yellow, add chopped watercress and stir-fry until the water is dry and tasteless, add hot pot bottom material and cook until fragrant, add dried pepper and pepper, stir-fry slowly with low fire until the fragrance is rich, and then add appropriate amount of water (it is advisable to submerge bullfrog blocks until they are cooked);

three

After the water is boiled, add halogen spices, white pepper, soy sauce and crystal sugar, stir well, cover and stew for about 40 minutes;

four

Beat the bullfrog when cooking the marinade: wash and chop the bullfrog, and marinate it with a little salt, cooking wine, white pepper and old ginger slices for about 20 minutes;

five

Prepare a small basin of ice water (I use mineral water+ice pack);

six

Boil boiling water in a small pot, add bullfrog pieces and blanch until the bullfrog meat is cooked (visually, the leg meat is tight and slightly explosive, about three or four minutes, so it must be cooked), drain the water to wash away the floating foam, and soak it in ice water for a few minutes;

seven

Drain the soaked bullfrog, pour it into boiling brine and soak it for about 4 hours, then take it out and put it on a plate and sprinkle with coriander. Note: when pickling bullfrog, there is less salt. This time, the salt is not for the taste, but for the deodorization and umami taste; Don't put salt in the brine first, turn off the fire for enough time before tasting it, and adjust the amount of salt, otherwise it will not be enough for the bullfrog to soak in it (the salt taste of the bullfrog depends entirely on the brine).