Spicy Bullfrog
1.
The 4 bullfrogs were decapitated, peeled, washed, and dried.
2.
Cut into small pieces.
3.
Prepare 5 slices of ginger, 4 segments of green onion, 5 slices of garlic, 1 small handful of dried red pepper, two aniseed, and 40 peppercorns.
4.
Put 35g of oil in the wok, slowly fry the ginger, shallot, garlic, dried red pepper, aniseed, and pepper on a low fire.
5.
Add the bullfrog chunks in controlled dry water and stir fry.
6.
Add 15g of cooking wine.
7.
Add 15g of soy sauce.
8.
5g of white sugar.
9.
8g of salt.
10.
180g of warm water.
11.
Simmer on low heat for 10 minutes, add appropriate amount of dark soy sauce to mix.
12.
Collect the juice over the fire. Don't harvest it too dry, save a little thick juice and pour it on the meat at the end.
13.
Bullfrog meat is fresh and tender, fresh in the mouth, spicy in the aftertaste, I can't bear to put it down.
14.
Picture aftertaste.