Lao Ganma’s method of roasting bullfrog

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  1. Cut the bullfrog into large pieces, add shredded ginger, light soy sauce, salt, and marinate for two About ten minutes.Bullfrogs are usually cleaned at the vegetable market, just wash them when you come back.

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  2. Prepare the condiments at this time.Chop the millet pepper, add more if you like spicy food; pat the garlic with a kitchen knife and remove the skin; chop the perilla leaves to remove the fishy smell; cut the large red pepper into large pieces, mainly for a good look; break the cinnamon into small pieces , wash the anise and star anise and set aside.

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  3.Put oil into the pot and bring to a boil.The amount will depend on the amount of bullfrog.First add the star anise, cinnamon, garlic, and the millet pepper until fragrant.

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  4.Add two spoons of Lao Gan Ma and stir-fry evenly.

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  5.Classic, delicious Laoganma, many people like to use Doubanjiang, However, I personally feel that the taste of bean paste is too strong and will cover up the original taste of the ingredients.I prefer the taste of Lao Gan Ma.

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  6.Add the bullfrog and stir-fry for two minutes, then pour in two spoons of white wine to remove the fishy smell.My mother taught me this.

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  7.Add the red pepper and stir-fry, then put in a small bowl of water and simmer for two minute.The bullfrog is salted, so there is no need to add salt later.

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  8.Add perilla leaves and small leeks or chopped green onions when the pot is boiling.When there is no chopped green onion, I always put small leeks, which have the same fragrance and can also play a beautiful role.

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  9. Picture of the finished product, and another glass of ice Sprite, it’s so refreshing! (◔◡◔)