Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Bullfrog ( a pound ) | Green and red peppers ( appropriate amount ) |
Oil ( appropriate amount ) | Ginger (appropriate amount) |
Green garlic (appropriate amount) | Dry Chili pepper ( five ) |
Panthoxylum bungeanum ( appropriate amount ) | Pixian Doubanjiang ( a small spoonful ) |
Chopped pepper ( One tablespoon ) | Salt ( appropriate amount ) |
Thirteen incense ( appropriate amount ) | White sugar ( Appropriate amount ) |
Cooking wine ( Appropriate amount span> ) | Light soy sauce ( One tablespoon ) |
Chicken essence (appropriate amount) | Oyster sauce (appropriate amount) |
Sesame oil (appropriate amount) |
How to make bullfrog with chopped pepper
1. Cut the bullfrog into cubes, Add cooking wine, a little salt and marinate for half an hour.
2. Shred the ginger, slice the white garlic, cut the green garlic into sections, and cut the green and red peppers into cubes.
3.Put oil into the pot.When the oil is hot, add ginger, garlic, dried chili, and Sichuan peppercorns., add Pixian bean paste and saute until fragrant.
4. Add the bullfrog, stir-fry over high heat for one minute, add a small amount of salt and white sugar, Thirteen fragrances.
5.Add chopped pepper, light soy sauce, oyster sauce, a small amount of cooking wine, and stir-fry for two minutes.
6. Add the green and red pepper pieces and continue to stir-fry.
7. Finally, add chicken essence to enhance the flavor and remove from the pot.
8. Remove from the pot and put on a plate, pour some sesame oil on it.
Tips
1.Add Pixian bean paste when frying, and salt when pickling.You can add less or no salt when frying.
2.The bullfrog should be fried as much as possible to prevent parasites.It is best to fry it for a long time.
3.Pickled peppers are better served with bullfrog.Pickled peppers can be used instead of chopped peppers.
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