Spicy Stir-Fried Oysters and Bullfrogs

Prepare the ingredients. The soybean paste was ultimately not used, please ignore it.

Cut the bullfrog legs into sections at the joints, wash them, and pour in cooking wine to remove the fishy smell. Clean the oyster meat and pour in cooking wine. Wash the red and green chili peppers, remove the stems, keep the seeds, and cut into large pieces. Remove the stems from the dried chili peppers. Slice the garlic cloves thinly.

Heat the pan and oil, turn to low heat, and stir-fry the garlic cloves and dried chili peppers until fragrant.

Then add the bullfrog legs along with the cooking wine and stir-fry continuously over medium-low heat. Halfway through, add 1 spoon of sugar and half a spoon of salt for seasoning.

After the bullfrog changes color, add the oyster meat and continue stir-frying.

Then add the red and green peppers.

Add 1 scoop of light soy sauce and stir-fry over high heat until flavorful.

Turn off the heat, remove from the pan, and plate.

The oyster meat is large and tender.

First time trying this combination, surprisingly pretty good, goes well with rice.