10 cloves ingredients: cooking wine and fermented grains each 1 tablespoon (150ml) white sugar, fennel each 1 teaspoon (5g) salt 1 2 teaspoons (3g) Yongchuan douchi 2 teaspoons (15g)
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1. When the bullfrog is bought back, please ask the store to slaughter it, peel it, cut it into large pieces after washing, and marinate it with salt and cooking wine for 20 minutes.
All kinds of dry pot bullfrog finished products (20 pieces) 2. Clean the green garlic and cut it into 3cm long oblique pieces. White onions are peeled off and cut into filaments. Fresh pepper is cut into small pieces. Ginger is minced. 3. Heat the oil in the wok with medium fire, dip a little dry starch on the surface of the pickled bullfrog block, fry in the oil until the surface is slightly yellow, and take out and drain the oil for later use. 4. Leave 1 tbsp of oil in the wok, heat it to 50% over medium heat, add Yongchuan Douchi and Pixian Douban to stir-fry red oil, and add star anise, fennel, pepper, dried pepper, garlic cloves and minced ginger to stir-fry until fragrant. 5. Put the fried bullfrog blocks in the wok and stir-fry for a while, then add the fermented grains, white sugar and pepper slices and continue to stir-fry for 3 minutes. 6. Take another wok, pour a little base oil into it, heat it to 60% over medium heat, add shredded onion and green garlic slices, stir-fry for a while, immediately take it out, put it in a pre-heated wok, put the fried bullfrog into the wok, and serve it even on fire.