Boiled Bullfrog in Chili Sauce

Boiled Bullfrog in Chili Sauce

　　Cuisine: Sichuan cuisine

　　Flavor: Spicy and aromatic

　　Price: 40–80 RMB

　　Ingredients:

　　350g bullfrog, 150g romaine lettuce, 10g scallions, 10g garlic (white skin), 5g ginger, 5g dried red chili peppers, 15g cooking wine, 4g salt, 15g soy sauce, 2g chicken essence

　　Preparation Method:

　　1．First clean and skin the bullfrog, then chop it up; mix the bullfrog with spicy powder and marinate for 15 minutes. Stir-fry the bullfrog in hot oil until it turns ivory white, then remove it.

　　2．Continue heating oil in the pan, then add scallions, ginger, garlic, chopped red chili peppers, and spicy powder, and stir-fry until fragrant.

　　3．Add a large bowl of water, then put in the stir-fried bullfrog; add cooking wine, salt, and soy sauce in sequence. When it is almost cooked, add the romaine lettuce leaves and a bit of chicken essence before serving.