Sichuan Pickled Pepper Bullfrog

【Main Ingredients】	Bullfrog 8 pieces
【Excipients】	Pickled pepper 12 pieces
Soaked Ginger 1-2 pieces	green onion white 1 root
【Seasoning】	Table salt Appropriate amount
MSG 2 small spoons	White sugar 3 small spoons
Cooking wine 2 scoops	Huadiao Wine 2 scoops

Recipe for Sichuan Pickled Pepper Bullfrog

Step 1

Chop the bullfrog into large pieces and rinse the blood with clean water for about 30 minutes (move it around with your hands). After the bullfrog is rinsed, add 2 tsp of salt, 2 tsp of pepper, and 2 tbsp of cooking wine to mix well, add starch to mix well, and seal with oil.

Step 2

Cut the pickled peppers into sections, cut the pickled ginger into rice, and cut the green onions into small sections. Heat the pan, add oil and add 5 layers of hot bullfrog. After setting, 7 layers are cooked and set aside.

Step 3

Put oil in the pot, heat 3 layers of pickled peppers and ginger, and stir-fry until fragrant.

Step 4

Add the bullfrog and stir well. Add salt, monosodium glutamate and sugar and stir well.

Step 5

Finally, add green onions and Huadiao wine and stir-fry evenly. Cooking tips for Sichuan pickled pepper bullfrog