Bullfrog Fried with Pickled Pepper

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step 1
Put 300g chopped bullfrog, 1 teaspoon of salt, 10g ginger slices, 1 teaspoon of white pepper powder, and 20g cooking wine into a bowl
step 2
Add 15g starch, mix the ingredients uniformly, and marinate the bullfrog in a refrigerator for 20min
step 3
Put 10g sliced ginger, 10g garlic, 20g oil, 1 teaspoon of Chinese prickly ash and 20g broad bean paste into the mixing bowl
step 4
Put on the measuring cup, fry the ingredients at 3min/120℃/BREV1
step 5
Add 10 pickled red peppers, 50g pickled pepper liquid, 150g beer, 1 teaspoon of powdered sugar and 10g light soy sauce
step 6
Without the measuring cup, cook the ingredients at 5min/120℃/BREV1 to volatilize alcohol
step 7
Add 150g diced Asparagus lettuce and marinated bullfrog
step 8
Put on the measuring cup, and cook the ingredients at 5min/120℃/BREV0.5
step 9
Add 100g segmented parsley
step 10
Put on the measuring cup, and cook the ingredients at 1min/120℃/BREV0.5
step 11
Drizzle the prepared chilli oil before enjoyment