Bullfrog with pickled pepper is a delicacy in Sichuan and Chongqing. The method of making it is to cut the bullfrog into pieces and stir-fry it, then add pickled pepper, onion, ginger, garlic and other seasonings to cook together.

Many people have eaten pickled bullfrog and are attracted by its wonderful taste. This is a special delicacy popular in Sichuan and Chongqing. It is a kind of Sichuan cuisine. The meat is tender and tender, the soup is fragrant and slightly spicy.

It is sour and tastes very good, and it is especially delicious when paired with rice.

But if you want to make it yourself, you must master its production methods and steps.

1. Ingredients needed for pickled bullfrog When making pickled bullfrog, you need to prepare the ingredients first. It requires fresh bullfrog, three large green peppers, an appropriate amount of pickled peppers in a bottle, and an appropriate amount of chopped peppers, onions, ginger, and garlic.

As well as various seasonings such as cooking wine, light soy sauce and balsamic vinegar, salt, chicken essence and pepper.

2. Steps of making the pickled bullfrog: 1. When making the pickled bullfrog, cut the prepared bullfrog into small pieces, add cooking wine, pepper and salt, then marinate for half an hour, and put an appropriate amount in the wok

After heating the cooking oil, add the onion, ginger and garlic and stir-fry until fragrant, then add the marinated bullfrog and stir-fry quickly. Be careful when stir-frying to avoid the bones and meat coming off.

2. After frying the bullfrog meat in the pot until it turns white, add the prepared pickled peppers and chopped peppers, then add cooking wine, growth promoter, chicken essence, pepper and other seasonings, stir-fry quickly to get the flavor

Later, cut the prepared green peppers into large pieces and put them in the pot, then add an appropriate amount of water. Do not continue to stir after adding the water. Cover the pot and bring to a boil over high heat, then continue to cook over low heat.

3. When 1/2 is done, use water starch to reduce the juice. After the soup thickens, add an appropriate amount of chopped green onion. Once done, take it out of the pot directly. It is especially delicious with rice.

However, when making pickled bullfrog, you must pay attention to using a non-stick pan. During the frying process, the meat will stick to the bottom of the pan and easily become burnt. In addition, the bullfrog can only be added after the oil temperature rises. Only

This will make the fried pickled bullfrog meat fresh and tender.