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.