Braised bullfrog with pickled pepper


750 grams bullfrog

5 garlic cloves

15 grams pickled pepper

5 red chilies

1 tablespoon chili sauce

1 piece ginger

1 tablespoon sliced parsley

1 tablespoon sliced green garlic

1/2 teaspoon ground black pepper

1 tablespoon cooking wine

1 tablespoon soy sauce

1/2 teaspoon salt

2 tablespoons vegetable oil

1/2 teaspoon chicken powder


1. Remove head, guts, and skin from the bullfrog


2. Slice the bullfrog, drop in a bowl, pour cooking wine and ground black pepper in the bowl, mix until even, set aside for 10 minutes


3. Slice the green onions, red chilies, pickled peppers, and garlic cloves, shred the ginger


4. Heat a skillet over medium heat, pour vegetable oil in the skillet, pour the red chilies, pickled peppers, garlic, and ginger in the skillet, stir until fragrant


5. Pour chili sauce in the skillet, stir until even, pour some water in the skillet


6. Bring to a boil, pour soy sauce in the skillet


7. Sprinkle ground black pepper in the skillet


8. Season with salt


9. Pour the bullfrog in the skillet


10. Bring to the boil, boil for about 5 minutes


11. Drop the parsley and green garlic in the skillet


12. Pour chicken powder in the skillet


13. Mix until even, boil for 2 minutes


14. Serve