Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Bullfrogs ( 3 ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | MSG (appropriate amount) |
Cooking wine ( appropriate amount ) | Ginger ( appropriate amount ) |
Garlic ( appropriate amount ) | Panthoxylum bungeanum ( Moderate amount ) | Green pepper (appropriate amount) | Red pepper (appropriate amount) |
dry Red pepper ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Onions ( 2 pcs ) |
How to stir-fry spicy bullfrog
1. Cut the bullfrog into pieces, add minced ginger, cooking wine and salt and marinate for 10 minutes.
2. Prepare dried red pepper, Sichuan peppercorns, cut onions into small pieces, ginger and garlic Slice the green and red peppers with a diagonal knife.
3.Put dry red pepper and Sichuan peppercorns Stir-fry over low heat.
4. Add ginger, garlic and onion and saute until fragrant.
5. Add the bullfrog and stir-fry quickly for 2 minutes.
6.Add appropriate amount of salt, cooking wine, light soy sauce, half a bowl of water, and stir-fry evenly.
7. Add green and red peppers and simmer for 5 minutes.
8. Remove from pot and plate.
Tips
Bullfrogs have a lot of parasites, so to be safe they need to be simmered for at least 5 minutes.
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