condiments
bullfrog
500 grams
Pickled peppers with lanterns
eight
condiments
oil
80 ml
salt
2 teaspoons
energy
1/2 spoons
garlic
Proper amount
chicken essence
Proper amount
pepper
Proper amount
Cooking wine
10ml
dark soy sauce
1 spoon
Red bean sauce
2 tablespoons
Water starch
30 ml
onion powder
Proper amount
step
1. Kill bullfrog alive, peel and gut it, chop it into small pieces, wash it and drain it for later use.
2. Slice ginger and garlic, and put lanterns and pickled peppers in a bowl for later use.
Pour the oil into the pot and don't touch it. When the fire is 90% hot, add ginger slices and garlic slices and stir fry.
4. Add bullfrog and stir fry until the meat turns white.
5. Pour in pickled peppers and add salt, chicken essence and pepper.
6. Add red bean paste, pour in cooking wine and vinegar, and stir well.
7. Add the right amount of water, preferably 50% to 60% full. When the fire boils, turn it down. When the water is 80% dry, add water starch to thicken.
8. Stir well until the sauce is evenly wrapped on the bullfrog, and then transfer it to the hanging pot.