Pickled Pepper Bullfrog
Marinated bullfrog is briefly passed through hot oil, then quickly stir-fried with pickled peppers and aromatics for tender, succulent meat. A nourishing dish traditionally believed to aid detoxification.
Ingredients
Bullfrog (washed and chopped into pieces)
400 g
Cooking oil
to taste
Salt
to taste
Pepper powder
to taste
Cooking wine
to taste
Dark soy sauce
to taste
Chili sauce
to taste
Pickled pepper juice
to taste
Water starch slurry
to taste
Garlic (peeled and washed)
to taste
Pickled peppers
to taste
Ginger (peeled, washed and sliced)
to taste
Scallions (washed and cut into segments)
to taste
Cilantro segments (for garnish)
to taste
Instructions
1
Step 1
Wash the bullfrog and chop into pieces. Add salt, pepper powder, cooking wine, and water starch slurry to marinate. Peel and wash the garlic; peel, wash, and slice the ginger; wash and cut the scallions into segments.
2
Step 2
Heat cooking oil in a wok, add the bullfrog and stir-fry until just cooked through, then remove.
3
Step 3
Reserve oil in the wok and heat. Add ginger slices and scallion segments to release their fragrance, then remove. Add garlic and pickled peppers and stir-fry until fragrant. Add the bullfrog, then add salt, cooking wine, dark soy sauce, chili sauce, and pickled pepper juice, stir to combine. Transfer to a serving plate and garnish with cilantro segments.
