Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Bullfrog ( 3 ) | Bell pepper ( appropriate amount ) |
Pickled pepper ( appropriate amount ) | Panthoxylum bungeanum (appropriate amount) |
Bell pepper (appropriate amount) | Garlic ( Half head ) |
Ginger ( A few slices ) | Salt ( appropriate amount ) |
Chicken essence ( a little ) | Spicy sauce ( appropriate amount ) |
Lao Gan Ma ( Appropriate amount ) | Pixian Douban ( Appropriate amount ) |
Spicy oil ( appropriate amount ) | Chili noodles (appropriate amount) | White pepper ( appropriate amount ) |
Recipe for spicy red oil bullfrog
1.Wash the bullfrog
2.Chop into small pieces and set aside for later use, control the moisture.
3.Preparation Good auxiliary ingredients, cut a small hole in each bell pepper with a knife, slice the garlic and ginger, and pickle the pepper according to personal taste.I didn’t add Sichuan pepper in the picture, you can add it when you make it
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5.The ratio of soy sauce, spicy sauce, Laoganma and Pixian Douban is 2:1:1:1.
Then add the right amount of spicy pepper according to your own taste.Add salt and chicken essence, stir evenly, and set aside 
6. Heat oil in the pot, oil 5 Stir-fry with auxiliary ingredients when hot
7. Heat the oil, add the sauce, and medium heat Stir-fry
8.Fry until the red oil comes out and then add the bullfrog
9.Put the bullfrog into the pot and sprinkle with white pepper
10.Sprinkle with chili powder
11.The cooking time of bullfrog should not be too long, so as not to affect its fresh and tender taste.It can be served after it is cooked
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12.Plate
13. Garnished with white sesame seeds
14.Wow, my mouth is watering
4.Prepare the sauce
Tips
The amount of chili pepper and Sichuan peppercorns depends on your own The taste increases or decreases
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