Sautéed Bullfrog
by catherinelyy
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the bullfrog, wash and chop the green onion and ginger, divide the green onion into three parts and the ginger into two parts. Put a portion of green onion ginger and bullfrog together, add appropriate amount of cooking wine, a little starch and pepper, stir well, and marinate for 20 minutes.
2. Wash the hot peppers and carrots, cut into cubes, wash and cut the garlic cloves.
3. Put clear water in the pot, add another portion of green onion and ginger and appropriate amount of cooking wine, and blanch the marinated bullfrog in a pot under cold water for a few minutes.
4. Take a small bowl, add two small spoons of soybean paste and one small spoon of Pixian bean paste, a little cooking wine and white sugar, and mix well.
5. After blanching the bullfrog, remove it and drain it for later use.
6. Put an appropriate amount of oil in the pot, add the last portion of green onion and garlic cloves, and sauté until fragrant. (Bullfrogs can also be blanched in advance, fry them in oil first, remove them for later use, and then fry the sauce, depending on personal habits.)
7. Add the tuned sauce and continue to stir fry for a fragrance.
8. Add the bullfrog, stir fry evenly, so that the bullfrog legs are covered with sauce.
9. After a few minutes, add the diced carrots and stir-fry until they become raw.
10. Add diced green peppers and stir-fry until they are raw.
11. Out of the pot and plate~
