1. Wash two bullfrogs and set aside.
2. Cut into small pieces, add a spoonful of salt, peppercorns, pepper, cooking wine, and ginger, mix well, and marinate for 30 minutes.
3. A little more tender ginger can be used for freshness; one Jingtiao pepper will do, mainly for the color of the dishes.
4. Cut tender ginger into shreds, and cut jingtiao pepper into sections for later use.
5. Small red peppers, pickled peppers, wild san peppers, choose the amount according to personal taste. More garlic can be used to remove fishy.
6. All three kinds of peppers are chopped into chopped peppers, and garlic is cut into small pieces.
7. Wash coriander and set aside.
8. Put an appropriate amount of cooking oil in the pot (it can be more oil than usual for cooking). After the oil is hot, add an appropriate amount of peppercorns to fry until fragrant, then add a little garlic and ginger, and finally pour in the marinated frog meat and fry it over high heat.
9. After the frog meat turns white, remove it for use.
10. Leave a little oil in the pot.
11. Pour the chopped ingredients (chopped pepper and garlic) into the pot and stir fry.
12. After two minutes, pour the spare frog meat into the pot and stir fry, add salt, chicken essence, pepper, and finally put in the tender ginger and green pepper pieces, stir-fry for a while, add a little broth (hot water is also acceptable), and cover Let the lid simmer for a while.
13. Sprinkle with coriander after serving, and a spicy and delicious spicy bullfrog is ready.
Tips:Features: the color of red and green, the spicy and delicious taste, the rich aroma of tender ginger, it is really a delicacy to accompany a meal and wine.
Reminders: 1. Pepper is essential, otherwise it will lose the "Ma Ma" flavor. Of course, how much to put depends on personal preference.
2. There are several advantages to marinating frog meat with salt: remove fishy; taste; prevent frog meat from being scrambled during the frying process.
