Spicy frog

Remove the frog's head, fingers, toes, and internal organs and chop into pieces. Marinate with salt, soy sauce and cooking wine and set aside.

Chop celery, chives, coriander, star anise, ginger, and pepper and set aside.

Pour a little more oil into the hot pan, add star anise and chili pepper and simmer for a minute or two. Be sure to use low heat, the pepper will burn easily if the heat is too high. The star anise is also fried before the fragrance comes out.

After sautéing the peppers and star anise for a minute or two, add the ginger, garlic, and chives and continue to sauté for another minute

Add the frog, stir-fry constantly, cover and simmer over medium heat for two minutes. When marinating the frog, the frog will have juice, so there is no need to add additional water.

After two minutes, open the lid, add celery, add some dark soy sauce for color, add a little chicken essence, stir-fry, cover the lid and simmer for another minute or two (this mainly depends on the size of the frogs. The frogs I bought this time are too big and there are many, so simmer for two minutes longer to ensure they are cooked. If the portion is small, it does not need to be simmered for that long). Finally, add the chives and coriander.

There is too little old smoke!

Finished product

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