Cooking Steps

1. 

   Step1:[processing ingredients] wash bullfrogs and chop them into pieces.

2. 

   Step2:Put 1 tablespoon cooking wine, 5g salt, 1 / 2 teaspoon white pepper and 6 pieces ginger into the bowl. Marinate for 15 minutes to remove fishiness. Then rinse off. Control drying.

3. 

   Step3:When we pickle bullfrogs, we prepare side dishes. Cut the water bamboo with a hob. Dice the green and red peppers. Ginger slice, garlic slice, scallion slice, scallion slice.

4. 

   Step4:Pickled and rinsed bullfrogs. Control drying. Remove ginger. Put 1 tablespoon of cooking wine, 3G salt and 1 / 4G white pepper. Mix well. Then put in the starch. Grasp well.

5. 

   Step5:The starch is well grasped. Drain the oil and evenly grasp. Spar

6. 

   Step6:Douban sauce. Zhuhou sauce. Read

7. 

   Step7:Hot oil pot. Put in ginger slices. Deep fry.

8. 

   Step8:Put in the bullfrog. Remove ginge

9. 

   Step9:Pan fry the bullfrog. Both sides are golden. Let's get out of the pot. Set aside.

10. 

    Step10:Keep the bottom oil. Put in the shallot. Stir fry.

11. 

    Step11:Add garlic slices. It's more fragran

12. 

    Step12:Turn in the water bamboo and fry.

13. 

    Step13:Put half green pepper and red pepper down. Stir fr

14. 

    Step14:Let's let it go. Season it. Stir fr

15. 

    Step15:It looks like it's stir fried.

16. 

    Step16:Put in the bullfro

17. 

    Step17:Stir fry the bullfro

18. 

    Step18:Put in bean paste and Marquis sauce.

19. 

    Step19:Seasoning with sugar. Add the remaining green and red pepper

20. 

    Step20:Out of the pot. In the pan.

21. 

    Step21:So beautifu

22. 

    Step22:A big bowl of bullfrog

23. 

    Step23:A pot of bullfrogs that is not spicy is very deliciou