How to make pickled pepper bullfrog casserole

The world is so wonderful, you must not want to be lonely, so you must go out to eat with friends often. Having tried all the delicacies in the world, are you a little tired of it? It doesn’t matter. If you can learn how to make pickled pepper bullfrog casserole like me, you will definitely be excited for a long time.

1. Peel the bullfrog, remove the internal organs, wash and chop into pieces. Add 1 spoon of cooking wine and 1 spoon of light soy sauce and marinate for 20 minutes.

2. Slice the ginger, peel and crush the garlic, and cut the pickled pepper into sections. Remove the stems of the green peppers, wash and slice them.

3. Heat the oil in a pan and add ginger slices, garlic cloves and pickled peppers and sauté until fragrant. Add Pixian bean paste and stir-fry until red oil comes out.

4. Take out the marinated bullfrog pieces, shake off the juice, put them into the oil pan and stir-fry (turn the heat to the highest possible level), and stir well. After the moisture is basically dried up, add 1 spoon of cooking wine, half a spoon of dark soy sauce, half a spoon of sugar, and a small amount of water. Stir well and simmer for a while (add some salt according to taste).

5. Cover the bottom of the casserole with green pepper slices (you can also use scallion segments).

6. Pour the cooked bullfrog into the casserole. Heat it again and simmer for a while when eating.

Maybe you have eaten countless delicacies from land and sea, or maybe you have never cooked by yourself. But after reading the recipe of pickled pepper bullfrog casserole, you will definitely want to try it yourself, so act now.