Bullfrog 3 pieces Green pepper 10
Red Chaotian Pepper 10 Salt Appropriate amount
Oil 3 tablespoons Dry red chili pepper 8
Caoguo 2 Licorice 2 tablets
Green onions 3 paragraphs Old soy sauce 1 scoop
White sugar 1 scoop Pepper 1 scoop
Yipinxian A little Chili powder 1 scoop
Ginger 1 Fragrant leaves 3 tablets
Star anise 5 Garlic 5 petals
Light soy sauce1 scoop Cooking wine 2 scoops
Pepper 1 scoop Zanthoxylum bungeanum 1 small handful
Liquor 1 scoop
How to make bullfrog in dry pot Illustration of how to make griddle-pot bullfrog as an appetizer for the Spring Festival banquet 1

Step 1

Prepare the ingredients: 3 bullfrogs, 10 red peppers, 10 green peppers, 1 ginger, 3 bay leaves, 8 dry red peppers, 2 grass fruits, 2 slices of licorice, 1 small handful of Sichuan peppercorns, oil 3 tablespoons, 1 tablespoon of white wine, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, a pinch of first grade fresh food, 1 tablespoon of pepper, 1 tablespoon of chili powder, 1 tablespoon of chicken essence, and 1 garlic. Spring FestivalIllustration of how to make the griddle-pot bullfrog as an appetizer for a banquet 2

Step 2

Cut the red chili pepper and green chili pepper vertically into small sections; smash the garlic; cut the dry red chili pepper into shreds; cut the ginger into shreds; you don’t need to cut it too finely. Illustration 3 of how to make hot pot bullfrog as an appetizer for the Spring Festival banquet

Step 3

The bullfrog was bought by LEMON in the supermarket; the bullfrog is eaten without skinning it. There is no need to disembowel the bullfrog when slaughtering it. Just cut the bullfrog's neck with a knife, pull down from the neck to the belly of the bullfrog with your hands, take out the internal organs and discard them. Wash the bullfrog with clean water and set aside Illustration 4 of how to make hot pot bullfrog as an appetizer for the Spring Festival banquet

Step 4

Place the slaughtered bullfrog on the cutting board and cut it into evenly sized pieces, not too big or scary.Illustration 5 of how to prepare the griddle-pot bullfrog as an appetizer for the Spring Festival banquet

Step 5

Place the pot on the induction cooker; add 3 tablespoons of oil to the pot. Put the shredded ginger into the pot. Illustration of how to make the griddle-pot bullfrog as an appetizer for the Spring Festival banquet 6

Step 6

Add dried red chili shreds, sauté ginger shreds and dry red chili shreds in hot oil until fragrant. At the Spring Festival feastIllustration of how to make the griddle-pot bullfrog as an appetizer 7

Step 7

Cook in the prepared ingredients. LEMON felt that there was a little less dry red pepper and it was not spicy enough. Add whole dry red chili peppers. Illustration of how to make the griddle-pot bullfrog as an appetizer for the Spring Festival banquet 8

Step 8

After all the aniseed is sautéed, the protagonist Bullfrog will appear and stir-fry directly in the oil pan. Note: Bullfrog will have more colloids after heating; it will easily stick to the pan! When the water in the bullfrog gradually dries up, quickly turn off the heat to prevent it from sticking to the bottom of the pan and becoming easily burnt. Illustration of how to make the griddle-pot bullfrog as an appetizer for the Spring Festival banquet 9

Step 9

Cook in 2 spoons of cooking wine and 1 spoon of white wine to remove the fishy smell of the bullfrog.Illustration of how to make the hot pot bullfrog as an appetizer for the Spring Festival banquet 10

Step 10

Add 1 tablespoon of light soy sauce to enhance the flavor. Illustration of how to make griddle-pot bullfrog as an appetizer for the Spring Festival banquet 11

Step 11

A little bit fresh. Illustration of how to make hot pot bullfrog as an appetizer for the Spring Festival banquet 12

Step 12

Add the soy sauce to the pot; color the bullfrog. Illustration of how to prepare the griddle-pot bullfrog as an appetizer for the Spring Festival banquet 13

Step 13

Add the cut red and green chili pepper segments to the pot. Illustration of how to make hot pot bullfrog as an appetizer for the Spring Festival banquet 14

Step 14

Add 1 tablespoon of sugar; bring to a boil over medium heat to reduce the soup. Illustration of how to make hot pot bullfrog as an appetizer for the Spring Festival banquet 15

Step 15

Turn off the heat; add 1 tablespoon salt. Illustration of how to make griddle-pot bullfrog as an appetizer for the Spring Festival banquet 16

Step 16

Add 1 tablespoon of chili powder to increase the spiciness. If you can't stand the spicy taste, you can choose not to add it. Illustration of how to make hot pot bullfrog as an appetizer for the Spring Festival banquet 17

Step 17

Add 1 tablespoon of pepper powder.Illustration of how to make griddle-pot bullfrog as an appetizer for the Spring Festival banquet 18

Step 18

Sprinkle with pepper for flavor. Illustration of how to make griddle-pot bullfrog as an appetizer for the Spring Festival banquet 19

Step 19

The addition of garlic enhances the freshness and aroma of the fried bullfrog. Illustration of how to make griddle-pot bullfrog as an appetizer for the Spring Festival banquet 20

Step 20

Finally, sprinkle in green onions and a little chicken essence. It is ready to be loaded into the dry pan. Cooking Tips for Griddle Bullfrog

GODOFMERCY: Bullfrog has more gelatin after heating; it easily sticks to the pan! When the water in the bullfrog gradually dries up, quickly turn off the heat to prevent it from sticking to the bottom of the pan and becoming easily burnt.