Chengdu’s food is world-famous.

I am an authentic Chengdu native. To put it mildly, I am a gourmet, and to put it poorly, I am delicious. Today I will share with you one of my favorite dishes: the recipe of griddle-pot bullfrog.

Many people think that Chengdu food is "spicy", but actually the diversity of flavors is the essence of Sichuan cuisine.

A Sichuan dish is mostly a combination of flavors. The taste can be spicy at first, and then have a sweet aftertaste.

To make a good dish, the ingredients must be fresh and the ingredients must be complete.

First, buy freshly killed bullfrogs at the vegetable market and remove the heads and claws.

Wash and chop into large pieces, marinate with cooking wine, pepper, ginger slices and salt for ten minutes.

The first function is to remove the fishy smell, and the second function is to add flavor.

If the marinating time is too long, the water in the bullfrog meat will be lost, and the meat will become tough after being cooked.