1. The bullfrog does not need to be peeled to clean, clean the internal organs, use salt to spread evenly on the bullfrog epidermis to kill the mucus on the epidermis, and then wash it again with water
2. Chop the washed bullfrog into small pieces, wash and drain, marinate with cooking wine, salt and pepper for 10 minutes
3. Peel garlic, mince ginger
4. Cut the scallions, prepare spices: 2 star anise, 2 cloves, appropriate amount of fennel, and a handful of dried pepper
5. Wash the onion and cut into pieces
6. Put oil in the pot to heat up
7. When the oil is 70% hot, put the whole garlic diced into it and sauté until the garlic diced is a little golden. Pour in the ground ginger, spices and peppercorns and stir fry until the fragrance is released.
8. Add the bullfrog and stir fry
9. Add some five-spice powder, cover the pot and simmer for 5 minutes
10. After adding the onion, add a spoonful of light soy sauce and a spoonful of dark soy sauce. Fry some salt until the onion is soft and fragrant.
11. Add a small amount of water and cover the lid for 10 minutes
12. Put the green pepper cubes and chicken powder into the pan before putting the sauce on high heat, stir fry evenly and start the pan evenly
Tips:1. Bullfrogs must be killed fresh and live. If the hawkers kill them in the market, they must be cooked within one hour after buying them home, otherwise the meat quality will become old and affect the taste;
2. When adding water and simmering, don't fry the bullfrog frequently. If you fry too frequently, the meat of the bullfrog will fall off.
