1. Raw material map
2. Adjust the bowl of juice according to the above ratio. If there are more bullfrogs, adjust more
3. The bullfrog can be cut to the size of a thumb
4. Add white pepper, sugar, salt and white wine to marinate the bullfrog for 20 minutes
5. Put the oil on the bottom of the pot and put the cold oil into the ginger, and fry for 5 minutes
6. Then add garlic granules until the surface is golden
7. Fish out for spare
8. Stir fragrant tempeh at the bottom of the pot, add dried pepper, Pixian bean paste and stir-fry to make red oil
9. Keep the fire low
10. Pour the juice into the bowl and fry until the aroma (do not fry)
11. Then turn to high heat and add the marinated bullfrog chunks and stir fry quickly
12. Add old soy coloring
13. Keep the lid on the medium heat and simmer for 10 minutes
14. Then add the fried ginger and garlic
15. And simply stir fry the shallots
16. You can also add some water starch to wrap the soup on the bullfrog
17. Serve~~~
Tips:1. Bullfrogs are actually very cheap. The stall owner can help to remove the skin, internal organs and head, and they only need to deal with it when they go home;
2. The sauce can be adjusted according to your own taste.
