Cut the bullfrog into pieces and soak them in cold water for a while to remove the blood

After washing, squeeze out the water, add onion, ginger and rice wine

Salt and pepper to taste. Do not add starch first, because the bullfrog will produce a lot of soup, so use starch before frying

Pour the soup and add cornstarch

Catch and mix evenly

Prepare seasoning

The oil temperature is about 50% to 60% hot. Try it with chopsticks. Small bubbles will form around the chopsticks

Pour the pickled bullfrog into the oil pan

Don't flip it in a hurry, slide it gently after it is set

Put in some ginger and garlic first to remove the fishy smell

When the surface of the bullfrog meat is golden,About five or six minutes

Dry out oil control

Leave the base oil in the pot, add dried chili peppers, and stir-fry over low heat to create a numbing aroma

Add a spoonful of red oil tempeh and stir-fry the red oil

Add onion, ginger and garlic and stir-fry until fragrant

Pour in bullfrog

Stir-fry , add rice wine

Light soy sauce

Pepper, sugar, salt

Stir fry evenly

Add greens red pepper

Parsley

Add chives at the end

That's it
