1. Bullfrog wash
2. Add cooking wine, a little salt, a little cornstarch, and marinate for ten minutes. Take out pickled peppers and see what you like. You can get more if you like spicy ones. I took 8 of them, 4 cut froth, and 4 complete spares.
3. Boil the broccoli for use
4. Cut garlic and ginger into froth, heat up the pan, pour the oil, turn to low heat when the oil is ripe, add garlic, ginger, and pickle froth and sauté until fragrant
5. Add the bullfrogs, turn to medium heat and fry until the frog meat turns white, then set aside.
6. Wash the pot, add a little oil again, add 4 whole pickled peppers and saute until fragrant. Add bullfrogs and a little boiling water and stir-fry for 3 minutes. Pour a little dark soy sauce before starting the pan, add broccoli, thicken the sesame oil, and start the pan.
7. Wash the pot, add a little oil again, add 4 whole pickled peppers and saute until fragrant. Add bullfrogs and a little boiling water and stir-fry for 3 minutes. Pour a little dark soy sauce before starting the pan, add broccoli, thicken the sesame oil, and start the pan.
Tips:1, 8 pickled peppers are slightly spicy, if you like to eat spicy, you can consider adding more peppers.
2. Please cut the bullfrog about 4cm in size. The meat is too small and easy to break.
3. The first step is to use more oil when frying bullfrogs.
