The bullfrog needs to be marinated, which can remove the fishy smell. Add water and starch and put it in the oil pan. Otherwise, the bullfrog will dry out a little and you need to use a higher temperature. This taste is better and the fire will not be too high when it is boiled.

Large to prevent the sauce from turning black when the pot is put on the plate, which will harm the color. Slaughter the bullfrog, remove the head, skin, and internal organs, clean it, chop it into pieces, and use salt, pepper, dried bean powder, and rice wine to reduce the pulp and dip it in the sauce.

Soak the small peppers, remove the stems and seeds and cut them into sections, wash the green onions and cut them into sections, soak the ginger and cut it into sweet potato powder!

Wild pepper bullfrog is a delicious Han Chinese specialty in Sichuan and Chongqing. It is a Sichuan specialty.

The most common and easy to cook, stir-fried shredded chicken has a salty aftertaste, the meat is tender, bright red in color, and the pickled cabbage has a strong aroma.

Raw materials bullfrog, red pickled pepper, yellow pepper, wild pepper, lettuce, millet pepper, ginger slices, bean paste, white pepper powder, white sugar and mature vinegar, garlic seeds, chicken powder, green onion, garlic yellow. First prepare two bullfrogs and clean them.

When you go to the market to buy bullfrogs, ask the vendor to kill them and clean them up first.

Prepare red pickled peppers, yellow gong peppers, wild sansho peppers, ginger, garlic seeds, lettuce, small peppers, scallions, and chive moss. Cut all red pickled peppers and set aside for cleaning. Cut the yellow gong peppers and wild sansho peppers into strips, and cut the small peppers with a hob.

Cut the ginger into slices, cut the garlic into cubes, cut the lettuce into strips, cut the garlic into diagonal sections, and cut the green onions into strips. Set aside a side to finish cutting the bullfrog. Add a little oil to the pan. Learn how to put down the bullfrog. Fry until the bullfrog turns milky white.

Get up and reserve.

After picking up the bullfrog, add a little oil, add ginger slices and garlic seeds, and stir-fry until fragrant.

Stir-fry the onions and ginger until fragrant, add red pickled peppers, yellow gong peppers and wild peppers, stir-fry again and stir-fry the pickled peppers for about 10 seconds, add the bullfrog, add an appropriate amount of bean paste, stir-fry until the chili oil is released, add

Aged vinegar, stir-fry evenly again to make the chili oil, add a small amount of cold water, bring to a boil over high heat, add small chili flakes, and add an appropriate amount of sugar.

After boiling the bullfrog, add leeks, garlic, and lettuce segments, and reduce the juice over high heat. Bullfrogs are not as common as chicken breasts and pork, but the market for bullfrogs is very large, especially in first-tier cities.

There are many frog-themed restaurants, which shows that food like bullfrog is very popular among young people.

Another major advantage of bullfrog is its stable quality. Foods such as lobster and crab are susceptible to seasonal damage, but bullfrog can maintain a tender taste all year round.

The preparation of this type of bullfrog is exactly the same, but each master chef has a different seasoning recipe. In fact, the most important thing to make this dish is the million-dollar secret sauce, which is similar to dry pot sauce and has a spicy and slightly numb taste.

, young people eat it thoroughly and very comfortably.