Tools/materials: 2 bullfrogs, pickled peppers 150g, celery 100g, ginger 10g, onion 20g, garlic 10g, Pixian bean paste 1 spoon, sugar 5g, vinegar 5g.
1. Wash bullfrog and cut into pieces, then knead with salt, starch, pepper and cooking wine, and marinate for 10 minute.
2, celery leaves, washed and cut into sections.
3. Shred ginger, sliced garlic and sliced onion.
4. Prepare pickled peppers in the old jar.
5. Wash and dry the pot, pour in rapeseed oil, pour in pickled bullfrog after the oil smokes, and fry until it changes color.
6. Take out the bullfrog, leave oil in the pot, pour in ginger and garlic, then add Pixian bean paste and stir fry in red oil.
7. Stir-fry red oil in Pixian bean paste and add pickled peppers in the old altar.
8. After the pickled peppers in the old altar are fried, pour in the bullfrogs that are ready to be put aside, add cooking wine, and stir fry evenly over high fire.
9. After the bullfrog is stirred evenly, add a proper amount of water, green onions, sugar and vinegar, boil over high fire and stew for two minutes.
10. After the bullfrog is boiled for two minutes, add celery.
1 1. Turn off the heat immediately after the celery is put in, season with chicken powder, stir fry evenly, and then take the pot and put it on the plate.