Fresh and tender pickled pepper bullfrogs, which can also be made at home, are sour and spicy, and are more delicious than those in restaurants

Pickled pepper bullfrog belongs to the Sichuan cuisine family, after the dish taste salty and fresh, the meat is tender, the color is bright red, and the kimchi aroma is strong. Want to make a fresh and tender bubble pepper bullfrog, in fact, it is very simple, teach you the specific method, at home can also make bubble pepper bullfrog, sour and spicy delicious, more delicious than the hotel!

Ingredients: bullfrog, pickled pepper, bean sprouts, green onion, ginger and garlic, peppercorns, corn starch, dark soy sauce, coriander, cooking wine, salt, chicken essence

method:

1, bullfrog slaughter, clean, chop into small pieces, pickled pepper into sections, green onion, ginger and garlic minced for later;

2, bean sprouts clean, bullfrog meat with a little corn starch, salt, cooking wine marinated for half an hour, add soy sauce, soy sauce stirred evenly;

3, from the pot to boil oil, the bean sprouts under the pot frying until the broken raw and set aside, put in the bottom of the bowl;

4, from the pot to burn the oil, the oil temperature is 50% hot, under the marinated bullfrog stir-fried and fished out for later;

5, hot pan cold oil, add peppercorns, green onion ginger garlic minced, pickled pepper stir-fry, stir-fry out the aroma, pour in the bullfrog to continue stir-frying;

6, add soy sauce, soy sauce seasoning, add boiling water, cook for three to five minutes, fish out the bullfrog and put it on the bean sprouts, pour the soup in, sprinkle with chopped coriander and green onions, you can enjoy the delicious.