Spicy Bullfrog

Overview

Where I lived when I was a child, the sounds of frogs were heard in the fields and countryside in early summer. Many people would take advantage of the dark night with a basket and a flashlight to catch frogs and add some side dishes to their table. However, my family never ate these. Later, bullfrogs were sold at the market, and more and more people ate around. I was also tempted by the various ways to eat bullfrogs in restaurants, and I gradually accepted them.

Tags

• hot dishes
• home cooking
• bullfrog
• cooked sesame seeds
• cooking wine
• cornstarch
• dried chili pepper
• light soy sauce
• old soy sauce
• white sugar
• zanthoxylum bungeanum
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Clean the bullfrog and cut into small pieces. Add salt, pepper, cooking wine and cornstarch, mix well and marinate for 20 minutes. Cut the dried chili into small pieces.

   

3. 3 Mix 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, and 1 tablespoon of cooking wine and set aside.

   

4. 4 Heat the oil in the pan, add the bullfrog and fry over medium-low heat for about 1 minute and remove.

   

5. 5 Heat the oil again, add the bullfrog again and fry again for a few dozen seconds.

   

6. 6 Leave a little oil in the fried bullfrog and add dried chili pepper and Sichuan peppercorns to stir-fry until fragrant.

   

7. 7 Add the fried bullfrog and stir-fry for ten seconds.

   

8. 8 Add the prepared juice and stir-fry over high heat.

   

9. 9 Just sprinkle with cooked sesame seeds at the end.