Step 1: Buy bullfrogs.
When we buy bullfrogs, we can ask the store to slaughter and peel them, take them home, wash them, cut them into large pieces, and marinate them with salt and cooking wine for 20 minutes.
Step 2: Pickle the bullfrog
In the process of bullfrog pickling, the green garlic is picked and washed, cut into oblique slices, the white onion is cut into filaments, the fresh pepper is cut into small pieces, and the ginger is minced. After the auxiliary materials are prepared, heat them on medium fire, add a large amount of oil to the pot, dip a little dry starch in the pickled bullfrog blocks, fry them in the oil until they are slightly yellow, and take them out to control the oil for later use.
Step 3: stir-fry the bullfrog
Leave a little base oil in the pot, heat it to 50% heat over medium heat, add Yongchuan Douchi and Pixian watercress, stir-fry red oil, then add star anise, fennel, pepper, dried pepper, garlic cloves and minced ginger and stir-fry until fragrant.
Step 4: Seasoning
Then add bullfrog blocks, fermented grains, white sugar and pepper slices and stir-fry for 3 minutes. Finally, add shredded onion and green garlic slices, stir fry quickly, add a little salt and sugar to taste, stir fry for a while on high heat, and serve.
A dry pot of bullfrog with good color and flavor is ready.