Sichuan Pickled Pepper Bullfrog

Let me introduce to you the cooking steps and simple methods of "Sichuan cuisine pickled pepper bullfrog"

Ingredients for Sichuan Cuisine Pickled Pepper Bullfrog

【Main Ingredients】

Bulfrog

8

8

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[Accessories]

Pickled Pepper

12

Pickled Ginger

1 -2

Scallions

1

[Seasoning]

Salt

Appropriate amount

MSG

2 tsp

Sugar

3 tsp

Cooking wine

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2 spoons

Hua Diao wine

2 spoons

Sichuan cuisine pickled pepper bullfrog

Step 1

Chop the bullfrog into large pieces, rinse the blood with clean water for about 30 minutes (move it with your hands). After the bullfrogs are blanched, add 2 teaspoons of salt, 2 teaspoons of pepper, 2 teaspoons of cooking wine, mix well, add starch, mix well, and seal the oil.

Step 2

Cut pickled peppers into sections, pickled ginger into rice, and scallions into small pieces. Heat the pan and cool the oil, heat the bullfrogs in 5 layers, and cook them in the 7th layer after setting.

Step 3

Put oil in the pot, heat pickled peppers and ginger in 3 layers, and fry until fragrant.

Step 4

Stir in the bullfrog, salt, monosodium glutamate and sugar.

Step 5

Finally, add green onions and Huadiao wine and stir well. Serve.

Cooking skills of bullfrog with pickled peppers in Sichuan

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