Compared with frogs and frogs, bullfrogs are huge, some can grow to 3 to 4 pounds, and one is almost enough to fill a plate. Nowadays, farmed bullfrogs are the main species of edible frogs. Although bullfrog is large in size, its meat is very tender and delicious. It can be cooked with or without the skin. In my hometown of Zigong, there are many ways to eat it, such as pickled pepper bullfrog, braised bullfrog, dry pot bullfrog, pepper-flavored bullfrog, hot pot bullfrog, diving bullfrog, etc. Each method is unique and has its own flavor. , completely comparable to how rabbits eat.

In Zigong and even the entire Sichuan region, there are many restaurants that feature bullfrog delicacies, and many of them are doing booming business. What I like to make at home is pickled bullfrog and stir-fried bullfrog. One is salty and sour, and the other is delicious. Now I will share with you the steps and details of these two dishes. Please follow me and read on.

Ingredients: 350 grams of bullfrog meat, 100 grams of cucumber, 20 grams of black fungus, 20 grams of wild pepper, 20 grams of wild pepper water, 25 grams of egg white, 1 dry starch, refined salt, and cooking wine, appropriate amounts of each, 200 grams of refined oil (approx. 100 grams) Preparation method: 1. Wash the frog meat, chop it into 5 cm-sized pieces, rinse the blood with water, and then use refined salt, egg white, and dry starch to make a paste; wash the cucumber and cut it into diamond-shaped pieces; remove the stems of the wild pepper. 2. Heat a clean pot, add refined oil and heat until 30% to 40% hot, add bullfrog pieces, scatter them with chopsticks, stir-fry until the surface turns white, decant the excess fat, add cooking wine, pour in wild pepper and fungus, After stir-frying until the aroma comes out, add an appropriate amount of water. After boiling, add refined salt and wild pepper water, add cucumber cubes, cook slightly and take it out of the pan. Put it into a glass nest plate. Features: The frog meat is tender, salty and slightly spicy, and has a strong wild pepper flavor. Ingredients for stir-fried bullfrog: 250 grams of bullfrog meat with many frog heads, frog legs and frog bones, 20 grams each of green pepper and red pepper, 5 grams of refined salt, soy sauce, sugar and cooking wine, appropriate amounts of refined oil, 50 grams of green onion section, preparation method: 1 ． Wash the bullfrog meat, cut it into about 3 cm square pieces, mix well with refined salt and cooking wine to taste; remove the stems of green and red peppers, wash them, and cut them into horse ear shapes. 2. Heat a clean pot, add refined oil and heat until 40% to 50% hot. Add bullfrog pieces and stir-fry until the seeds are scattered and turn white. Add green and red peppers and Sichuan peppercorns and continue to stir-fry until the green and red peppers are broken. Add soy sauce, sugar, scallions, stir-fry until the bullfrog turns red, remove from the pan, and serve. Features: The frog meat is tender, slightly spicy and fragrant.