Main Ingredients:

2 bullfrogs

Supporting Ingredients:

50g green and red chili peppers each, 1 egg

Minor Ingredients:

30g shallots, 20g green onions, 10g ginger, 10g fresh peppercorns

Seasonings:

18g tasty black pepper sauce, 1g salt, 10g cooking wine, a pinch of pepper, moderate amount of breadcrumbs, moderate amount of sesame oil, moderate amount of cornstarch

Preparation Method:

1. Kill and clean the bullfrogs, cut them into pieces. Marinate with ginger, scallions, cooking wine, salt, and pepper for 20 minutes. Cut the green and red chili peppers into small pieces, and dice the shallots.

2. Mix the marinated bullfrogs with egg whites, fully coat them with breadcrumbs, and fry them in a golden color in oil, set aside.

3. Heat some oil in a pan, saute the green and red chili peppers, shallots, and fresh peppercorns until fragrant. Then add the bullfrogs, pour in the quick-cooking sauce made of tasty black pepper sauce, cooking wine, and cornstarch. Saute until fragrant, add green onion sections and a little sesame oil, then dish up and serve.

Characteristics:

A good dish to pair with wine, crispy on the outside and tender on the inside.