Griddle Bullfrog

Griddle Bullfrog

by Zhuang Ying (from Tencent.)

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

Today I will share with you a dish I like very much: the practice of dry pot bullfrog. Many people think that Chengdu’s food is “spicy”, but the diversity of flavors is the essence of Sichuan cuisine. Most Sichuan dishes have a complex taste, and the taste can be spicy first, then sweet aftertaste.

Ingredients

Griddle Bullfrog

1. Chop bullfrogs, add pepper and ginger juice to remove fishy.

Griddle Bullfrog recipe

2. Cut all vegetables into sections, blanch them in a hot water pot and set aside.

Griddle Bullfrog recipe

3. After the yuba is soaked, it is blanched in a hot water pot.

Griddle Bullfrog recipe

4. Two spoons of spicy pot bottom, one spoon of bean paste, one spoon of oyster sauce, one spoon of salt, half a spoon of sugar, mix thoroughly.

Griddle Bullfrog recipe

5. Heat the pan with oil, add bullfrogs and stir-fry until broken, and set aside.

Griddle Bullfrog recipe

6. Put the green onion, ginger and garlic in the oil pan and stir fragrant.

Griddle Bullfrog recipe

7. Reduce the sauce and stir fry until fragrant.

Griddle Bullfrog recipe

8. Put the bullfrog and all the vegetables in the pot in turn, fry and fry, turn and turn, without adding water, and then adjust the saltiness.

Griddle Bullfrog recipe

9. Add the green onion and chili.

Griddle Bullfrog recipe

10. Take the next spoonful of sesame oil and add some white pepper, OK.

Griddle Bullfrog recipe

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