Pickled Pepper Bullfrog【man Food Slow Talk】
1.
After cutting the bullfrog into small pieces with scissors, wash and drain
2.
Add light soy sauce, white pepper powder, egg white, oyster sauce, beer and cornstarch, mix well with bullfrog, wrap in plastic wrap, and marinate in the refrigerator for at least 30 minutes
3.
Cut white onion into pieces, slice ginger, take 4-5 pickled peppers and chop for later use
4.
Boil a small pot of water, add a little salt, add the lettuce that has been peeled and cut into hob pieces, boiled until half-cooked and slightly transparent
5.
Heat the iron pan, pour in a little more oil, then pour in the marinated bullfrogs, wait a few seconds, let the bullfrogs set shape, and then start to stir fry
6.
Fry the bullfrog until it changes color and pour it out. Use a strainer to filter out the oil
7.
Wash the pot and heat it again. Pour a little more oil in the same way. Add ginger slices and garlic cloves until fragrant, then add green pepper and bay leaves to fragrant.
8.
Leave a place in the middle, add the bean paste, stir well, turn the heat to a low heat and sauté
9.
Add chopped pickled peppers and stir fry until fragrant, then add onions and the rest of the whole pickled peppers and stir fry
10.
Pour the pickled pepper sauce, but save a spoonful for later
11.
After the pot is boiling, put the bullfrog in the pot and stir fry
12.
Pour the beer and let it boil for a minute or two to let the alcohol evaporate
13.
Add the boiled lettuce and cook
14.
Add sugar and pepper when it's almost cooked, and add the spoonful of pickled pepper juice
15.
Turn off the heat, sprinkle some green onions, mix well, and out!
Tips:
1. When cutting a bullfrog, you can first cut off the thighs, cut off the long toes in front, and then cut the upper and lower legs apart. I think the calf muscles are the most delicious part of a bullfrog. It is recommended to keep it intact as much as possible. Cut the thighs into two, and finally the upper body can be cut off the forelegs, and the torso can be cut into three more;
2. Beer is also used when roasting bullfrogs. Now it will be more delicious if you marinate it with beer;
3. Pickling bullfrogs is an important step. You must be patient. If you have plenty of time, it will taste better if you marinate in the refrigerator for about two hours;
4. Pao ginger is ginger picked up in a jar of pickled peppers. You can use ordinary ginger instead. The method is the same as the kimchi I made before. Just replace the vegetables with pickled peppers. Those who don’t know can find the previous recipes. Then the variety of pickled pepper I used is bullet chili, which looks like a small bullet. Its flesh is thicker and the spiciness is moderate, so pickled pepper bullfrog is very suitable. Or use ordinary pickled wild wild pepper instead. In addition, take a part of the pickled pepper and chop it in advance to make the spiciness more integrated into the soup. If you are afraid of spicyness, you can cut two less, and adjust it according to your own preferences~
5. Boil the lettuce in advance to prevent it from releasing too much juice when cooking the bullfrog, dilute the flavor of the soup, and add salt to make the lettuce greener;
6. When frying bullfrogs, pay attention to the technique of heating the pan with cold oil. Wait for the pan to heat up before pouring the oil. Don't let the oil heat too hot, then add the bullfrogs. In addition, the hand-made iron pans sold in my shop are well raised, and the fried bullfrogs are generally not sticky. However, the meat of frogs and frogs is relatively tender, so be careful not to be too violent when you stir fry~
7. After the bullfrog is fried and served, you can clean the pot with hot water, so that the following dishes will look more refreshing;
8. Doubanjiang must be patiently sautéed with red oil to fragrant, but it is easy to paste, it is recommended to turn to low heat;
9. When the bullfrog is boiled in the middle, the sour taste of the pickled pepper juice will evaporate, so don't pour the pickled pepper juice all at once, save a spoonful and add it at the end to enhance the flavor;
10. You can add some water according to personal preference when it is almost cooked, or not add it. In addition, the bean paste and pickled pepper sauce are quite salty, so there is no need to add salt.
