1. Wash the bullfrog and chop it into large pieces.
2. Add the bullfrog to salt, cooking wine, and water starch, and marinate for 20 minutes.
3. Peel the ginger and slice it, peel the garlic and pat. Wash the chives and green and red peppers and cut into small circles.
4. Put a proper amount of oil on the fire, sauté garlic, ginger, and Chinese pepper. Add the hot pot base and Pixian bean paste to stir-fry the red oil.
5. Pour in the bullfrogs and stir fry.
6. Add glutinous rice juice.
7. Add a little sugar, light soy sauce, and season to taste.
8. Turn to low heat, cover and simmer for 5 minutes until the soup is reduced.
9. Transfer to a dry pot, add green and red peppers, white sesame seeds, drizzle in a little sesame oil, light the alcohol lamp and eat while heating.
Tips:1. When marinating bullfrogs, stir hard to make the starch fully penetrate into the meat and make the meat more tender.
2. The bullfrog is tender and tender. Remember that it will disperse if you flip it frequently.
