Cooking Steps

1. 

   Step1:After killing bullfrogs, chop them into pieces, add a small amount of starch, garlic and salt, and marinate for 30 minutes.

2. 

   Step2:The first step is to maintain the tenderness of bullfrogs. The oil temperature is controlled within 30.120 degrees. Bullfrogs are recommended to be cooked and eaten. So the time of lubricating oil should be longer. Because there is a protective layer on the pulp, do not worry about the bullfrogs are too old. Then drain the oil. This is how to cook in a large oil pan in a restaurant. It's OK to stir fry in a small amount of oil at hom

3. 

   Step3:The second step is also the key to the taste of pickled peppers and bullfrogs. Stir fry pickled peppers. Put millet peppers and lantern peppers into the pickled peppers. Stir fry the flavor.

4. 

   Step4:It's very important to add water. Press the pickled peppers with a shovel. The fresh, spicy, salty and sour taste in the pickled peppers can be fully diluted until the soup is gradually thick. Pour in the bullfrog. Then add a small amount of cooking wine. Increase the freshness and remove the fishines

5. 

   Step5:If the bullfrog is not cooked, cover it and simmer for 2 minutes. Let the taste of pickled peppers boil into the bullfrog. When you can get out of the pot and set the plate, sprinkle some color matching sharp tools - chopped shallo