raw material

250g bullfrog, 0/00g dried pepper/kloc. 1 tbsp Pixian bean paste, 2 tbsp pepper, 1 tbsp Jiang Mo and minced garlic, 1 tbsp salt and chicken essence, 2 tbsp cooking wine, proper amount of starch and sesame oil.

working methods

1.

Cleaning bullfrog, chopping, adding chicken essence, Jiang Mo, minced garlic and cooking wine, pickling for half an hour, adding starch and mixing well; Cut the dried pepper into knots.

2.

Put the pot on the fire, pour the oil and heat it to 50%, add the bullfrog pieces, fry over high fire until the surface is light golden yellow and the texture is hard, and take out and drain the oil.

3.

Leave the bottom oil in the pot, add Pixian bean paste, dried Chili festival and pepper to stir-fry until the color is brown, add bullfrog to stir-fry until the fragrance of pepper and pepper is completely integrated into the bullfrog, and finally add salt, chicken essence and sesame oil to stir-fry evenly and serve.

It doesn't look spicy,

It reduces the vigilance of consumers.

After the first bite, I felt nothing;

Then have another bite!

After 3 minutes, my tongue was numb;

Then the lips are numb;

The forehead began to sweat;

Then cheek pumping!

Finally! It's hot enough to jump!

Within 30 minutes, I can't feel anything to eat!