Cooking Steps

1. 

   Step1:Wash the bullfrog, cut it into water and filter it. Control the drying, add salt cooking wine and marinate it. Filter it for about 6 minutes. Control the drying, add starch and marinate it. Add a little starch code taste to make the bullfrog taste more smooth and tender. At the same time, cut the lettuce into small pieces. Cut the celery into small pieces. Divide the pickled peppers into three parts (don't cut the ones that can't eat spicy). Prepare the ginger and garlic as shown in the figure. Cut the bell peppers into two parts and chop them into small pieces. Cut the other bell peppers slightly. When the ingredients are ready, they can be fried.

2. 

   Step2:Open Pixian Douban sauce with oil and put in the chopped bell pepper until the red oil is stir fried. Then enlarge the garlic pickled bell pepper and stir fry ginger and lettuce Three minutes later, pour in the water of half buried ingredients. Boil the water and then put the bullfrog into the water. Boil for 5 minutes. Taste the taste. Because the pickled peppers with bean paste have salty taste. If not, add some salt and chicken essence. Prepare a small bowl of Lake powder juice for thickening at the same time Stir fry the celery after it is stuffy. Pour the water starch juice into the pot one minute later. It's easy to taste It's not very spicy when cooking. It's full of stamina when eating. So do what you can. Ha's parents (this step depends on personal preference. It can be omitted. Cook until the sauce is collected.