Griddle Bullfrog
by Jingfeng Kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. After the bullfrog is cleaned, cut into large pieces, add black pepper, salt, white sugar, and cooking wine to marinate for more than 15 minutes
2. Tear dried chili into sections
3. Lettuce, lotus root cut into strips, ginger sliced
4. Spicy millet, chopped two vitex stalks, sliced garlic, minced pickled peppers
5. Celery cut into sections
6. Heat up the oil in the pan, fry the lotus roots until golden brown, remove and drain the oil
7. Add the marinated bullfrog to water starch and mix well
8. Fried lotus root oil continues to add garlic slices and stir fry until fragrant
9. Add the chopped pickled peppers and stir fry for 1 minute
10. Add the bean paste, dried chili, Chinese pepper and hot pot base and stir-fry the red oil, then add the bullfrog and stir evenly
11. Add cooking wine or fermented glutinous rice water and stir-fry quickly and cover the pot for 3-5 minutes
12. Add the lotus root and continue to stir fry for 2 minutes
13. Add the chili, celery and lettuce before cooking, add light soy sauce and salt to taste
14. Sprinkle a little sesame spring onion on the plate.
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