Sauteed Bullfrog with Pickled Peppers(pao jiao niu wa )

Sauteed Bullfrog with Pickled Peppers

Introduction:

"In Chongqing's Lake dishes, pickled peppers are widely used as seasoning, and bullfrogs with pickled peppers are the most common and easy to cook. They taste salty and fresh, have tender meat, bright red color, and have strong aroma."

Production steps:

Step 1: kill bullfrog alive, remove skin and viscera, chop small pieces and wash

Step 2: slice lettuce, ginger and garlic

Step 3: pour the oil into the pot, heat it up, add ginger and garlic and saute until fragrant

Step 4: put in Pixian Douban (I like the brand of cuckoo City Douban, the taste is very good), stir fry the red oil

Step 5: pour in the bullfrog and stir fry until discolored

Step 6: add pickled pepper, pepper and salt

Step 7: pour in Huadiao wine (I don't like cooking wine, so I always use Huadiao wine instead of cooking wine), soy sauce, vinegar, water, and less than half of bullfrog

Step 8: bring to a boil and turn to low heat. When the soup is about to dry, add lettuce and stir fry for a while

Step 9: water starch thicken, stir evenly, out of the Pan Sheng pan

Materials required:

Bullfrog: 2

Lettuce: 1

Pickled peppers with lanterns: 8

Ginger: 1 yuan

Garlic: 5 pieces

Cuckoo city brand Pixian bean paste: 2 tbsp

Salt: 2 teaspoons

Chicken spoon

Pepper: right amount

Shaoxing flower carving: 1 teaspoon

Old style: 1 teaspoon

Vinegar: 1 tbsp

Water: moderate

Starch: appropriate amount

Note: it's best to fry in a non stick pan, so as not to fry the meat in a stick pan

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Jiao Niu Wa