Braised Bullfrog

Overview

Although I am not from Sichuan, I still like the spicy taste. I have to eat it to make my mouth tremble to feel satisfied. I was obsessed with Sichuan peppercorns for a while, so I used my spirit of not being afraid of bothering my friends and asked someone to send fresh Sichuan peppercorns from Sichuan. First, I had a pot of spicy chicken, and then a pot of spicy bullfrog. I ate until I felt good. I don’t have any special ideas for this dish today. I just use random ingredients and methods, and the taste can still be tried.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• healthy recipes
• nourishing yin
• aphrodisiac
• dinner with friends
• winter recipes
• lunch
• beer
• bullfrog
• msg
• millet pepper
• pixian doubanjiang
• zanthoxylum bungeanum
• garlic
• green onions
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Materials are ready. Bullfrogs can be dealt with right at the market.

   

2. 2 Pat the garlic and cut the white part of the green onion into small sections. Because all the seasonings used are to remove fishy smell and enhance fragrance, you can use or not use ginger.

   

3. 3 Heat oil in a wok, then add garlic, Sichuan peppercorns, and shallot root segments, stir-fry until fragrant, then add Pixian bean paste and stir-fry until red oil develops.

   

4. 4 Then add the bullfrog and stir-fry over high heat. Bullfrog is tender and ripe, so the cooking time should not be too long.

   

5. 5 For a 500ml can of beer, add approximately 100ml. Add appropriate amount of soy sauce, salt, a little pepper and millet pepper, cover the pot and simmer over high heat for no more than 5 minutes. Finally, add a little MSG and green onions. The amount of soup depends on personal preference.