Pop Fried Spicy Bullfrog ?

Ingredients ?

3 bullfrogs

4 small green bell peppers

2 red bell peppers

6 small bell peppers

Small bowl of cooking wine

2 tablespoons of sugar

Pinch of salt

pinch of soy sauce

pinch of ginger

pinch of garlic

half handful of peppercorns

Dried chili peppers Handful

How to stir-fry spicy bullfrog ?

Dice and drain the processed bullfrogs, meanwhile, cut ginger, garlic, millet peppers, small green peppers and red chili peppers, and then prepare peppercorns in a small bowl.

Heat a wok and pour some oil on it when it dries out. Turn the wok so that the oil is evenly distributed around the edges of the wok and then pour in the bullfrogs and stir-fry over high heat. The process of stir-frying requires constant turning, and when the bullfrog meat out of the water meat color browning shrinkage can be poured out first on a plate to spare.

Once again, pour oil and heat the pan, first pour in the pepper and then pour in the ginger and cut garlic. At the same time pour in half of the cut millet pepper and small green pepper. (The remaining half of the millet pepper, small green pepper and red pepper, dry chili pepper to keep aside.)

After the ingredients (you can wait a little longer if you want it to be spicy), pour in the bullfrog. Stir-frying over high heat, stir-fry for a while, sprinkle 2 spoons of salt, pour the wine. Continue to stir-fry over high heat, stir-fry for a while, pour in the rest of the ingredients and dried chili peppers, sprinkle some sugar and stir-fry over medium heat. (Control the fire at any time, do not add water if the water is too dry, you can add some cooking wine.) Don't cover the pan with a lid throughout, or the texture of the meat will be affected.

Down to all the ingredients and then fry for a while can be out of the pan, out of the pan before adding a little soy sauce stir-fry will enhance the flavor and aroma, like cilantro can be sprinkled at the same time cilantro can be out of the pan.