1. Ask the store to kill the bullfrog before buying it back, wash it, and peel it or not, depending on personal preference. Cut into pieces, marinate for 20 minutes with cooking wine, salt (a little), green onion juice (leave the green onion, squeeze the juice), oil consumption, light soy sauce, and corn starch. There will be water drowning during the pickling process and remove it.
2. Cut long chili peppers and millet peppers into sections, cut the scallion into long sections, cut off the garlic (peel the garlic, don't shoot, the garlic has no garlic juice and is not fragrant), slice ginger (cut into pieces), and slice pork belly.
3. Heat up the oil in the pan, and when the oil is 80% hot, fry the marinated bullfrog (without water) until the surface is slightly yellow, remove and drain for later use.
4. Leave a little oil in the pot, heat it to 50% heat, add the pork belly, fry to get the oil, add the white onion, ginger, garlic, and pepper to fragrant. Put the bean paste on medium heat and stir-fry evenly, and fry the red oil.
5. Add millet peppers and long sharp peppers, and fry for 2 minutes. Add water (presumably equal to the bullfrog, and it doesn't matter if you put it less) to a boil and add the dark soy sauce.
6. Pour in the fried bullfrogs, cook for 2-3 minutes (5-6 minutes for the skinned ones), season them, add salt and chicken essence. Collect the juice over the fire. Get the pot. Add coriander for garnish.
Tips:In fact, you can also put pickled peppers, cucumbers and tofu skins as a base. Bullfrogs just do what they want.
