2. Peel the fresh bullfrog and wash the internal organs. This step can be handled by merchants in the market. Cut all the peppers into small pieces and garlic twice. Garlic can also be more, so it tastes better.
3, bullfrog cut off the soles of the feet, cut into small pieces, marinated with seasoning, including: a little oyster sauce pepper, a spoonful of soy sauce, an egg white, a small amount of raw flour, marinated for more than 20 minutes.
4. Put the oil in the pot, heat until the oil emits light smoke, add the pickled bullfrog meat, add a proper amount of cooking wine, stir fry the bullfrog for 7-8 hours until it is mature, then stir fry for about 3-4 minutes, and take it out for later use.
5, another pot, hot pot cool oil, add green and red peppers, pickled peppers, ginger slices, garlic seeds and stir fry for fragrance.
6. Add a tablespoon of Pixian bean paste, stir-fry in red oil and stir well.
7. Put the smooth bullfrog meat into the pot, stir-fry evenly with proper amount of chicken essence, and stir-fry for 2 minutes.
8. Add appropriate amount of soy sauce and soy sauce along the edge of the pot, stir-fry and color, and finish cooking. Because both bean paste and soy sauce contain salt, there is no need to add extra salt.