Sichuan flavor is full ~ color and fragrance! Spicy home-style flavor, bright color, spicy, strong flavor, thick taste, slightly sweet back, dinner!
The treated bullfrog is washed with cooking wine for 10 minutes;
Seasoning: green pepper, soaked ginger, pickled pepper, green onion, garlic, peppercorns
Cut two sections of garlic (multiple points), soaked ginger, cut into pieces, pickled pepper, cut into sections, Sichuan watercress;
Hot pot refueling (more than cooking) fried sauteed peppercorns into chopped garlic, soaked ginger, pickled pepper, Sichuan watercress; sauteed;
Pour the marinated bullfrog into a frying pan, then add the wine, pepper, and boiled water for 10 minutes;
Add the juice, add the green onion section, cut the green pepper, add the MSG before the pot, and a bowl of color-flavored garlic-burning bullfrog is ready.