Ingredients

2 bullfrogs, 1 green pepper

1 red pepper

Accessories

20 Sichuan peppercorns A few peppercorns

Steps for making double pepper bullfrog

1. Wash the bullfrog, cut off the toes, cut into appropriate sizes, add rice wine, pepper, and a small amount of light soy sauce. Marinate for half an hour, mainly to absorb the flavor and remove the fishy smell.

2. Wash and cut green and red peppers into pieces.

3. Add oil to the pot and when it is 30% hot, add Sichuan peppercorns and stir-fry until fragrant, then take out the Sichuan peppercorns and throw them away. If you like Sichuan peppercorns or don't mind eating "little bombs", you don't need to fish them.

4. Add ginger slices to the pepper oil and stir-fry until fragrant, then add the pickled bullfrog and stir-fry until cooked. Bullfrogs are prone to parasites and must be fried.

5. Add chopped green and red peppers to the fried bullfrog and stir-fry for about a minute. Add a small amount of water, pepper, and salt, cover and simmer for about two minutes.

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