500g of bullfrog, 1 green pepper, 1 red pepper, 3 cloves of garlic, 3 slices of ginger, 1 spoon of Chili sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine and 16 peppers.

working methods

1. Wash the bullfrog, chop it into large pieces, put it in a bowl, and pour in soy sauce.

2. Pour in the cooking wine and marinate for about half an hour.

3. Cut green and red peppers and slice ginger and garlic.

4. Take a tablespoon of Chili sauce and put it in a bowl.

5, put a little oil in the pot.

6. When the oil is heated to 30%, add pepper and stir-fry until fragrant.

7. Take out the pepper and throw it away. Pour the hot oil into the Chili sauce and stir well for use.

8, the pot is hot, put back the right amount of oil.

9. Add ginger and garlic and stir-fry until fragrant.

10, put in the bullfrog.

1 1, stir-fry for about 3 minutes, add green pepper and stir-fry 1 minute.

12, turn off the fire, pour in the Chili sauce and stir well.

material

2 clean bullfrogs (with skins), 1/4 onions, half a green pepper, 5 mushrooms, 5 garlic heads and a proper amount of garlic.

working methods

1. Cut the cleaned bullfrog into pieces, add a spoonful of raw flour and appropriate amount of yellow wine and mix well for later use. Marinate for about 10 minute.

2. Wash onions, green peppers and mushrooms and cut them into dices.

3. Add an appropriate amount of cooking oil to the pot, open a big fire, add garlic and ginger slices after the oil is boiled.

4. After the scent of ginger and garlic comes out, pour in the bullfrog and stir fry until the bullfrog turns white. Add appropriate amount of soy sauce, yellow wine and water, cover the pot and cook for about 5 minutes.

5. After the pot is boiled, add onion, green pepper and diced mushrooms and fry until cooked, and add appropriate amount of salt, alkali, vinegar, sugar and pepper. Stir the soup repeatedly, add chopped green onion and stir well.