Name: I Love The Delicious Taste~ Dry Pot Bullfrog
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 Bullfrog; 10 Chaotian Pepper; 8 Dried red chili; 2 pcs Tsaoko; 2 tablets Licorice; 3 segments Green onions; 1 tablespoon Soy sauce; 1 tablespoon Sugar; 1 tablespoon pepper; 3 tablespoons oil; a little Yipin Xian; 1 tablespoon Chili powder; 1 piece ginger; 3 slices Bay leaf; 5 star anise; 5 cloves garlic; 2 tablespoons Cooking Wine; 1 tablespoon Refined salt; 1 tablespoon White wine

I Love The Delicious Taste~ Dry Pot Bullfrog

1. Prepare the ingredients: 3 bullfrogs, 10 red peppers, 10 green peppers, 1 ginger, 3 bay leaves, 8 dried red peppers, 2 grass fruits, 2 licorice, 1 small handful of Chinese pepper, oil 3 tablespoons, 1 tablespoon of white wine, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, a pinch of fresh, 1 tablespoon of pepper, 1 tablespoon of chili powder, 1 tablespoon of chicken essence, 1 piece of garlic.

2. The bullfrog was bought by Lemon in the supermarket; the bullfrog is not peeled and eaten. There is no need to open the intestines to slaughter the bullfrog. You directly cut the neck of the bullfrog with a knife, pull the neck from the neck to the belly of the bullfrog, and discard the internal organs. Rinse the bullfrogs with clean water and set aside.

3. The slaughtered bullfrogs are placed on a cutting board and cut into evenly-sized pieces, not too big, which is scary.

4. Cut the red pepper and green pepper into small pieces vertically; smash the garlic; cut the dried red pepper into shreds; cut the ginger into shreds; do not need to cut too finely.

5. Place the pot on the induction cooker; put 3 tablespoons of oil in the pot. Put the shredded ginger into the pot.

6. Stir in the dried red pepper shreds, and saute the ginger and dried red pepper shreds with hot oil.

7. Cook in the prepared aniseed. LEMON felt that the dried red chilies were a bit less and not spicy enough. Then add the whole dried red pepper.

8. After all the aniseed ingredients are sauteed, the protagonist Bullfrog Jun appears on the stage, directly immersed in the oil pan and fried. Note: Bullfrogs have more gum after heating; it is easy to stick to the pot! When the moisture of the bullfrog is gradually drying out; turn off the heat quickly to prevent it from sticking to the bottom of the pan and easy to mash.

9. Cook 2 spoons of cooking wine and 1 spoon of white wine to remove the smell of bullfrogs.

10. Add 1 scoop of light soy sauce to enhance the flavor.

11. A little fresh.

12. Put the old sauce into the pot; color the bullfrog.

13. Add the sliced red and green peppers to the pot.

14. Put in 1 tablespoon of white sugar; bring the soup to a boil over medium heat.

15. Turn off the heat; add 1 tablespoon of salt.

16. Sprinkle with pepper to increase flavour.

17. Add 1 scoop of pepper powder.

18. 1 tablespoon of chili powder can increase the spiciness.

19. The infusion of garlic will increase the freshness and aroma of the sizzling bullfrog.

20. Finally, sprinkle in the scallions and a little chicken essence.

Tips:
Note: Bullfrogs have more gum after heating; it is easy to stick to the pot! When the moisture of the bullfrog is gradually drying out; turn off the heat quickly to prevent it from sticking to the bottom of the pan and easy to mash.