Bullfrog 500 grams

200 grams of oil wheat vegetables

Green garlic100g

Pickled red pepper

pepper

Sichuan pepper

Ginger amount

Garlic right amount

Pixian bean paste

Cooking wine

Light soy sauce

salt

chicken essence

white pepper

Recipe practice:

1. Slaughter the bullfrog, peel off the head, wash the internal organs, cut into pieces, and season with salt, pepper and cooking wine.

2. Wash lettuce and green garlic separately and cut into pieces (garlic leaves are separated), and slice ginger and garlic.

3. Blanch the oil wheat vegetable in a boiling pot with a little salt and oil, then pick it up and put it at the bottom of the pot.

4. Heat the oil to 70% heat in a wok, stir-fry ginger and garlic, stir-fry Pixian bean paste and red pepper, stir-fry red oil, and then stir-fry pepper and dried pepper.

5. Put the bullfrog into the pot, stir-fry for one minute, and then pour a circle of cooking wine along the edge of the pot to enhance the flavor.

6. Add soy sauce, continue to stir fry, add a little water after fragrant, and cover.

7. After boiling, cook for two or three minutes, season with salt and chicken essence, sprinkle with green garlic leaves, and pour the soup and oily wheat vegetables into the pot.