Name: Griddle Chopped Pepper Bullfrog
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Bullfrog; 20g Chopped pepper; 1 tablespoon salt; 15g green pepper; 20g Wild Sansho; 1 piece ginger; 5 cloves garlic; 2 tablespoons Soy sauce; 2 pieces Green onions; 1 tablespoon Oyster sauce; 2 tablespoons Cooking Wine; 90g Peanut oil; a little Fennel Seed; Some water

Griddle Chopped Pepper Bullfrog

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Dry pot bullfrogs are the most common practice in Sichuan cuisine. To be honest, I really didn’t pay attention to when bullfrogs became popular. They seemed to be deeply rooted in the hearts of the people in an instant. If you walk into a Sichuan restaurant at will, no matter how big or small, bullfrogs must be on the table. The dishes, and the methods are diverse, spicy stir-fried, kung pao, dry pot, boiled, pickled pepper...they are always the same, and the spiciness is always the best match for the bullfrog. Spicy, spicy, fresh, and fragrant are the characteristics of bullfrogs. A pot of steaming bullfrogs is not even close to the table, and the spicy aroma comes from far away. Once the smooth and tender meat is eaten, people can’t help but feast on it. Even if the lips and tongue are numb and the stomach is burning, it is still addictive and unwilling to stop chopsticks. You can add your favorite vegetables at home. Control the degree of spiciness,
Bullfrogs are very rich in nutritional value and taste delicious. According to analysis, every 100 grams of bullfrog meat contains 19.9 grams of protein and 0.3 grams of fat. It is a high-protein, low-fat, extremely low-cholesterol, and delicious food. Bullfrogs also have the effect of nourishing and detoxifying and curing certain diseases. Medically, it is believed that when people (especially women) eat frog meat, they can be appetizing. Those with weak stomach or hyperacidity are most suitable to eat frog meat. Bullfrog skin can be made into leather, made into high-grade gloves and elastic neckties, which are very popular among consumers. Its skin can also be refined into leather glue, which is used as glue on jewelry, diamonds, jade and other ornaments. Its bones, head, internal organs and limbs and other waste can also be processed into fish, livestock and poultry feed

Griddle Chopped Pepper Bullfrog

1. The bullfrog asked the store to kill the belly, take it home and massage the bullfrog with salt to wash off the mucus on the surface of the bullfrog and rinse it off with clean water. After washing the bullfrogs, chop them into large pieces and marinate them with salt, cooking wine, ginger slices, and garlic slices for 10 minutes. The bullfrog does not need to be peeled, the skin is very soft and waxy

2. Prepare the seasoning, chopped pepper and green pepper; the chopped pepper made by my mother is very spicy

3. Pickled wild wild pepper, chopped finely and set aside

4. Cut garlic into slices, mince ginger, and cut green onions into sections

5. Put a little more oil in the pot than usual for cooking, add garlic slices, minced ginger, and green pepper to sauté until the oil is hot

6. After sautéing the pepper flavour, add chopped pepper and minced wild mountain pepper, stir fry over low heat to get the red oil, and sprinkle in an appropriate amount of fennel

7. Add appropriate amount of water to the pot, bring to a boil on high heat, and simmer for 10 minutes

8. Pour in the washed bullfrog, wait for the meat to tighten slightly, pour in a small amount of soy sauce and cooking wine and stir-fry

9. Cover the lid for 15 minutes and keep the high fire burning until the juice is collected.

Tips:
1. Pickle the bullfrog first to get rid of the fishy smell;
2. Doubanjiang is a salty seasoning, so the salt should be controlled well during the cooking process;
3. This dish is delicious, I didn't add chicken essence for seasoning.