Bullfrog with Pickled Chili Peppers

Name: Bullfrog with Pickled Chili Peppers
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Tender frog legs wok-fry with pickled chilies, pickled ginger and numbing Sichuan peppercorns in this fiery Sichuan classic. The bright, sour heat coats every springy morsel, delivering an addictive dish that makes chopsticks return for more.

30 minNewMedium Hot Dishes Stir-fry Medium Spicy

Instructions

1
Remove the skin and internal organs of the bullfrog, cut off the toes and mouth, and clean it thoroughly.
2
Grab a handful of old jar pickled chili, pickled Sichuan pepper, and pickled ginger in appropriate amounts.
3
Cut the bullfrog into pieces and set aside. Cut the pickled chili into sections, shred the pickled ginger, and crush and clean the garlic, then set all aside together.
4
Pour 2 tablespoons of starch into the bullfrog.
5
Then pour in 2 more spoons of cooking wine and mix evenly.
6
Heat the oil in a hot pan.
7
Add a handful of Sichuan peppercorns.
8
Pour in the bullfrog and stir-fry until the water dries and it becomes fragrant.
9
Add a spoonful of chopped chili sauce.
10
Pour in a spoonful of soy sauce and stir-fry evenly.
11
Pour in the reserved pickled peppers, garlic, and other seasonings, stir-fry evenly, then add one spoon of salt and half a spoon of MSG.
12
After about a few minutes, tender and fully cooked, plate and serve.