Cut the bullfrog into pieces and soak them in cold water for a while to remove the blood
After washing, squeeze out the water, add onion, ginger and rice wine
< li class="container"> Salt and pepper to taste. Do not add starch first, because the bullfrog will produce a lot of soup, so use starch before frying
Pour the soup and add cornstarch
Catch and mix evenly
Prepare seasoning
The oil temperature is about 50% to 60% hot. Try it with chopsticks. Small bubbles will form around the chopsticks
Pour the pickled bullfrog into the oil pan
Don't flip it in a hurry, slide it gently after it is set
Put in some ginger and garlic first to remove the fishy smell
When the surface of the bullfrog meat is golden,About five or six minutes
Dry out oil control
Leave the base oil in the pot, add dried chili peppers, and stir-fry over low heat to create a numbing aroma
Add a spoonful of red oil tempeh and stir-fry the red oil
Add onion, ginger and garlic and stir-fry until fragrant
Pour in bullfrog
Stir-fry , add rice wine
Light soy sauce
Pepper, sugar, salt
Stir fry evenly
Add greens red pepper
Parsley
Add chives at the end
That's it
