Spicy Bullfrog
1.
Wash the bullfrogs, chop them into large pieces and marinate them with salt, cooking wine, ginger slices, and garlic slices for one hour
2.
Prepare the seasoning
3.
Lettuce peeled, washed and cut into strips
4.
Onion slices, garlic moss cut into sections
5.
Then pour out the marinated water and coat it with cornstarch
6.
Pour oil into the hot pot, and heat the oil for 5 minutes
7.
Add the bullfrog and fry until the surface is raw, then pick up to control the oil
8.
Save the base oil, first add ginger and garlic slices and sauté until fragrant, then pour in the bean paste and tempeh, turn to low heat and stir fragrant, then pour in star anise and dried chili, stir-fry evenly
9.
Stir fry until it tastes delicious, pour in chives and garlic moss, lettuce
10.
Stir-fry the bullfrogs evenly and return to the pot, add some boiling water
11.
Add the chopped pepper to keep the high heat until the dried juice is collected, then the heat can be turned off.
12.
Sprinkle with chopped green onion and serve
Tips:
1. Pickle the bullfrog first to get a little fishy smell.
2. Bean sauce is a salty seasoning, the cooking process should be controlled well.
3. This dish is very delicious, I didn't add chicken essence for seasoning
