1. The bullfrogs are peeled, washed and cut into pieces, marinated in advance with salt, pepper, and ginger for 15-20 minutes. Cut the millet pepper into sections and slice the onion.
2. Heat the oil in a pan, add sliced ginger and pepper to fry until fragrant (medium-to-small fire, hot pepper is easy to scorch).
3. After cutting into high heat, immediately pour the bullfrogs and stir-fry them until they are ripe. Add the cooking wine, light soy sauce, millet peppers, and onions and stir fry for two minutes. Pour a little more water and boil for 2, 3 minutes.
4. Add the sugar and stir well, and the pan is ready.
Tips:1 Bullfrog meat is easy to be cooked, so the cooking time should not be too long, otherwise the meat will loosen easily.
2If you are worried about parasites, burn it at 100 degrees Celsius for 5 minutes to kill the parasites.
3 After using the cutting board and kitchen knife that cut the bullfrog, use hot water to scald it!
