Cooking Steps

1. 

   Step1:Peel bullfrog. Remove internal organs. Wash and chop. Add 1 tablespoon cooking wine. 1 tablespoon raw sauce and marinate for 20 minutes.

2. 

   Step2:Sliced ginger, peeled garlic and chopped pickled peppers. Clean and slice the green pepper.

3. 

   Step3:Heat up the oil pan. Stir in ginger slices, garlic slices, pickled peppers and stir fry. Stir fry in Pixian bean paste to produce red oil.

4. 

   Step4:Scoop up the pickled bullfrogs. Remove the juice slightly. Stir fry them in the oil pan (heat to the maximum extent possible). Stir well. Add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp sugar and a small amount of water after the water vapor is basically dried. Stir well and simmer for a while (add salt according to the taste).

5. 

   Step5:The bottom of the casserole is covered with sliced green peppers (with Scallion).

6. 

   Step6:Pour the cooked bullfrog into the casserole. Heat and stew again while eating.