Materials: 2 bullfrogs, 6 red pickled peppers, 6 wild pickled peppers, celery 100g.
Accessories: 2 red peppers, ginger 1, Pixian bean paste 10g, pepper, sugar, aged vinegar, 4 garlic seeds, 4 shallots, chicken powder and green garlic 1.
Steps:
1. Prepare two bullfrogs and clean them up.
2. Prepare red pickled peppers, wild pickled peppers, ginger, garlic seeds, celery, red peppers, shallots and green garlic, and wash them all for later use.
3. Cut red pickled peppers, cut wild pickled peppers, cut red peppers into hob blocks, slice ginger, and dice garlic seeds.
4. Cut celery, garlic and shallots into sections for later use.
5, cut the bullfrog into pieces, put a small amount of oil in the pot, put down the bullfrog, fry the bullfrog until it turns white and remove it for use.
6. After the bullfrog is fished out, add a small amount of oil, add ginger slices and garlic seeds, and stir fry.
7. Stir-fry ginger and garlic, then pour in red pickled peppers and wild pickled peppers and continue to stir fry.
8. Stir-fry pickled peppers for about 10 second, pour in bullfrogs, add appropriate amount of Pixian bean paste, stir-fry red oil over high heat, add mature vinegar, and stir well again.
9. Stir-fry the red oil, pour in the right amount of water, bring to a boil, add the red pepper slices, and add the right amount of sugar.
10, after the bullfrog is cooked, add green garlic, white garlic and celery, and collect the juice over high fire.
1 1, when the juice is almost collected by fire, add onion, pepper and chicken powder to taste, thicken, pour in and mix well.
12, serve and enjoy.