Boiled bullfrog

Overview

The photos taken secretly may not be so clear, so just make do with them.

Prepared bullfrog and duck blood (I didn’t like the skin on, so I took off the bullfrog’s clothes)
Chop into the size you need.
Duck blood slices.
The condiments are all cut and ready for use.
Heat oil and sauté pan with ginger and garlic.
Pour in the bullfrog and stir-fry, add a little white wine and stir-fry.
Add water all at once.
Add salt, oyster sauce, vinegar, light soy sauce, thirteen spices and wild sansho pepper.
Stir well and cook over high heat.
When the soup in the pot boils, there will be some foam.
Use a spatula to remove all the foam and add a pinch of sugar.
Pour the cooked bullfrog and soup into a large bowl, and add fresh Sichuan peppercorns (Sichuan peppercorns will release their fragrance when exposed to heat)
Heat oil in a pan and sauté Laoganma until fragrant, then add duck blood cubes and stir-fry until cooked.
Pour the fried duck blood into a large bowl.
Heat oil in a pan, add a handful of red pepper and stir-fry, then add millet pepper and stir-fry.
Pour all the fried meat over the duck blood.
When the food is served, some people can’t wait to use their chopsticks.
In fact, duck blood is the most popular.
My son said it would be better to garnish with green onions or coriander.
It's also delicious to dip the lotus root slices in the soup.