Chili frog
I am an authentic Xiang girl. After marrying Guangdong, I still couldn't change my habit of eating spicy food. Even worse, Sichuan cuisine became my great love. The family has also changed from resistance to acceptance, so if one day you see the dining table of a Guangdong family with the flavors of Hunan, Sichuan and Guangdong, don't be surprised, because food has no borders, let alone geographical sects. Who says that Cantonese people can't eat spicy food, and who says that Hunan people can't love Sichuan cuisine? Although it may not be authentic, it is made with a love for food and can only be liked by family members. What does it matter if it is authentic?
Recipe Recommendations
- frog 500 grams
- red pepper one
- ginger 1 block
- garlic 3 capsules
- onion 2 pieces
- dried red pepper 100 grams
- pepper 30 grams
- cooking oil 200ML
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- cornflour appropriate amount
- pepper powder appropriate amount
Steps for Chili frog
1
Slice ginger, slice garlic, cut dried red peppers into sections, and wash pepper for later use.
2
Wash and chop the frog into pieces, add salt, sugar, cooking wine, soy sauce, pepper powder, and marinate.
3
Cut green and red peppers into sections and green onions into sections.
4
Pour twice as much oil into the pan as usual when cooking. When cooking until there is light smoke, add the frog dipped in dry cornflour. Deep-fry until both sides are slightly yellow, drain, strain the oil, and then fry again until golden brown. Shovel for later use.
5
Leave the base oil in the pan, add pepper and fry until fragrant.
6
Pour in dried red peppers, ginger slices, and garlic and stir-fry until fragrant.
7
Pour in green and red peppers and stir fry, season with salt.
8
When the green and red peppers are medium cooked, pour in the frog pieces and stir fry, sprinkle with a little cooking wine to enhance the aroma.
9
Sprinkle in the spring onion before taking out the pan.