Spicy Bullfrog

Spicy Bullfrog

　　Ingredients: bullfrog, egg white, starch

Seasonings: scallions, ginger, garlic, chili peppers, doubanjiang (chili bean paste), pepper, salt, cooking wine, MSG, chili oil, sugar, chopped scallions

Preparation method: 1. Slaughter the bullfrog, remove the skin and internal organs, wash, and chop into pieces the size of red dates. Marinate with scallions, ginger, salt, and cooking wine for 20 minutes; separately mince the scallions, ginger, and garlic; clean and finely chop the scallions; cut the chili peppers into segments. 2. Pat the marinated bullfrog dry, coat with egg white and starch, and lightly fry in warm oil. Remove and set aside. 3. Heat a small amount of salad oil in a pan, sauté the scallions, ginger, garlic, chili peppers, and doubanjiang until fragrant. Add the bullfrog, broth, salt, cooking wine, pepper, and sugar, and stir-fry until well flavored. Adjust the taste with MSG, drizzle with chili oil, transfer to a clay pot, and sprinkle with chopped scallions before serving.