1. When buying bullfrogs, let the store kill them, take them home, clean them and cut them into small pieces.
2. Slice pickled peppers, peel the garlic, wash and pat flat, soak the dried peppers, rinse and cut into sections, rinse the peppers, rinse the green peppers and millet and cut into circles for later use.
3. Wash the bean sprouts and drain, peel the lettuce, wash and slice and set aside.
4. Put the starch in a small bowl and set aside.
5. Put the cut bullfrogs in a bowl, add 10g cooking wine, 1g salt, 1g white pepper, 20g starch, stir well, and marinate for 20 minutes.
6. Put half a pot of water in a pot to boil, add a spoonful of oil, a spoonful of salt, a little sugar and mix thoroughly. Add bean sprouts and lettuce and blanch until they are broken.
7. Put an appropriate amount of oil in the hot pan, add garlic and pickled ginger and stir fry to create a fragrant flavor, and then add dried chili and Chinese pepper to fry the fragrant aroma.
8. Then add 40g Pixian bean paste and stir-fry to get the red oil.
9. Pour in 800ml of water, bring the water to a boil, add appropriate amount of salt and 5g chicken essence to the water and mix thoroughly.
10. Add the marinated bullfrog and cook.
11. The bullfrogs are cooked and poured into a large bowl with side dishes.
12. Put the green chili and millet hot, re-lift the oil pan, add an appropriate amount of oil and cook until 90% hot, and pour the hot oil on the green and red chilies.
13. The delicious spicy saliva frog is ready, and if you like it, hurry up and collect it!
Tips:1. Remember to pickle the bullfrog with cooking wine, salt, white pepper, and starch for a delicious taste.
2. When blanching the side dishes, add oil, sugar, and salt so that the blanched vegetables will be greener.
3. Babies who like hot and spicy can add more dried pepper and chili.
