Bullfrog with pickled peppers is a delicacy in Sichuan and Chongqing. Its production method is to cut bullfrog into pieces, stir-fry it in a pot, and then cook it with pickled pepper and seasonings such as onion, ginger and garlic.

Many people have eaten bullfrog with pickled peppers and will be attracted by its wonderful taste. This is a special food popular in Sichuan and Chongqing, and it is a kind of Sichuan cuisine. This dish is fresh and tender, fragrant in soup, slightly spicy and sour, and tastes particularly good. It is especially delicious with rice. However, if you want to make it yourself, you must master its making methods and steps.

First, the ingredients needed for pickling bullfrogs

When making pickled bullfrogs, you need to prepare ingredients first. It is necessary to prepare fresh bullfrogs, three large green peppers, a bottle of pickled peppers, chopped peppers, onions, ginger and garlic, as well as various seasonings such as cooking wine, soy sauce, balsamic vinegar, edible salt, chicken essence and pepper.

Second, the steps of curing bullfrog

1. When making pickled bullfrog, cut the prepared bullfrog into small pieces, add cooking wine, pepper and edible salt and marinate for half an hour. Add a proper amount of cooking oil to the wok, heat it, add onion, ginger and garlic, and stir fry quickly. Be careful when cooking to avoid separation of flesh and blood.

2. After the fried bullfrog meat in the pot turns white, add the prepared pickled pepper and chopped pepper, then add cooking wine, accelerant, chicken essence and pepper, stir fry quickly, cut the prepared green pepper into large pieces and put it in the pot, then add a proper amount of clear water, and don't turn it over after adding clear water. Cover the lid, bring to a boil with high fire, and then continue to cook with low fire.

3, 1/2, use water starch to collect juice. After the soup thickens, add a proper amount of chopped green onion and cook it directly. It is especially delicious with rice. However, you must pay attention to the use of non-stick pan when pickled bullfrogs. In the frying process, the meat will stick to the bottom of the pot and fry easily. In addition, bullfrogs can only be put into the pot after the oil temperature rises. Only in this way can the fried bullfrog be fresh and tender.