1. First, we prepare 3 bullfrogs (approximately 800 grams) and tear off the skin after cutting the bullfrog heads (students who don’t know how to do it can hand it over to the stall owner), take out the internal organs of the bullfrog and clean it for use.
2. First, we chop off the front and back paws of the bullfrog, and then chop them into evenly-sized pieces for later use
3. Marinating: Add a spoonful of oyster sauce (about 2g), add pepper (a little), add soy sauce (3g), add egg white (appropriate amount), and finally add a spoonful of dry starch (about 3g) and stir well.
4. Accessories: prepare garlic (40g) and cut into small pieces for later use, prepare ginger (30g) and cut into small pieces for later use, prepare red pickled peppers (40g) and cut into small pieces for later use, and finally prepare shallots (several roots) and cut into small pieces for later use
5. Production: First, we heat the pot until the blue smoke comes out. After the pot is heated, add a spoonful of vegetable oil (about 300 grams), and then slide the processed bullfrog into the pot until it is 7 mature. Slide the bullfrog to 7 and pour out the oil control for use
6. Then add an appropriate amount of vegetable oil, and heat the oil to 50% heat. After the oil is 50% hot, add an appropriate amount of green pepper to the pan. Then add the chopped ginger and garlic particles, then turn on a medium and low heat to saute the ginger and garlic
7. After the ginger and shallots are sauteed, put the cut red peppers in the pot, and then use the remaining temperature to stir-fry the pickled peppers a few times. Stir-fry for a few times, add 5 grams of bean paste and stir-fry the bean paste on low heat until the red oil is obtained.
8. After the bean paste is fragrant, put the slippery bullfrog in the pan, then turn on medium heat and stir-fry for 30 seconds. Stir-fry the bullfrogs until they are colored, then add 100ml of beer, then reduce the heat to a low heat for 2 minutes
9. Seasoning: add white sugar (a little) to freshen up, add pepper (a little), add chicken essence (1g), and finally add light soy sauce (3g), pour in from the side of the pot, then boil on medium heat for 10 seconds
10. After 10 seconds, add a little light oil, put the chopped green onions into the pan, and finally stir-fry for a few times on medium heat, then the pan is ready for serving.
11. A very delicious pickled pepper bullfrog is finished
