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Bullfrog Fried with Pickled Pepper

  • Difficulty

    easy

  • Serves

    3

  • Preparation time

    30min

  • Total time

    45min

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Ingredients

  • Bullfrog
    4pcs
  • Diced Asparagus lettuce
    150g
  • Segmented parsley
    100g
  • Salt
    1teaspoon
  • Powdered sugar
    1teaspoon
  • White pepper powder
    1teaspoon
  • Chinese prickly ash
    1teaspoon
  • Beer
    150g
  • Broad bean paste
    20g
  • Light soy sauce
    10g
  • Sliced ginger
    20g
  • Starch
    15g
  • Cooking wine
    20g
  • Edible oil
    20g
  • Pickled red pepper
    10pcs
  • Pickled pepper liquid
    50g
  • Garlic clove
    10g
  • Segmented scallion
    10g
  • Chili oil
    20g

Preparation

  • 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

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