Spicy and sweet---grilled bullfrog
Overview
The steaming hot pot exudes the aroma of Sichuan peppercorns. The bullfrog meat is tender and spicy, but the spicy taste cannot cover up the sweetness of the frog meat. Come to a pot of bullfrog and simmer it slowly over low heat, which will warm you up.
Tags
Ingredients
Steps
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Clean the bullfrog and chop it into large pieces.
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Add salt, cooking wine, and water starch to the bullfrog, mix well, and marinate for 20 minutes.
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Peel and slice the ginger, peel and pat the garlic slightly, wash the chives and green and red peppers and cut into small circles.
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Heat an appropriate amount of oil in a pot over fire, sauté garlic, ginger, and Sichuan peppercorns until fragrant, then add hot pot base ingredients and Pixian bean paste and stir-fry until red oil appears.
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Pour in the bullfrog and stir-fry until cooked.
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Add glutinous rice juice.
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Add a little sugar and light soy sauce to taste.
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Turn to low heat, cover the pot and simmer for 5 minutes until the soup reduces.
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Transfer to a dry pot, add green and red peppers, white sesame seeds, drizzle in a little sesame oil, light an alcohol lamp and eat while heating.
