1. Head, peel, and viscera bullfrogs, clean and cut into pieces;
2. Preheat the pot on a low heat, pour 1 tablespoon of cooking oil, stir-fry the shallots, ginger, tempeh, and garlic until fragrant;
3. Pour in the chopped peppers and stir fry until the aroma comes out, then add the bullfrogs and stir fry evenly;
4. Pour 1 tablespoon of cooking wine and 1 tablespoon of light soy sauce, stir-fry evenly, cover the pot, and heat over medium heat;
5. After the water vapor emerges from the edges, turn to low heat and simmer for 5 minutes to get out of the pot.
Tips:1. When handling bullfrogs, fracture the thighs and calves of the bullfrogs with your hands, so that after the bullfrog meat is heated, the meat of the legs will tighten into a ball, and the meat will be firmer and more delicious.
2. Stir-fry the shallots, ginger shreds, tempeh, garlic and chopped pepper to get a fragrance, and then pour the bullfrogs. The bullfrogs are easy to cook. Coupled with the good heat circulation of the enamel cast iron pot, it only takes 5 minutes. The meat is tender and firm.
