Cayenne pepper (Capsicum annuum)
Pickle or bean paste
green onions, ginger, garlic, pepper and coriander
Yellow wine, starch, soy sauce, salt, sugar and pepper
How to make wild mountain pepper bullfrog
Cut three bullfrogs into small pieces and marinate them in wine, salt and pepper, onion, ginger and wet starch for one hour.
Cut the lettuce into hob pieces.
Green onions, ginger, garlic and wild pepper, diced. A small handful of peppercorns.
I used half refined oil and half canola oil to heat the oil.
Drain the marinated bullfrog, add a spoonful of light soy sauce and stir-fry.
Stir fry the pepper, onion, ginger, garlic and a spoonful of bean paste in the remaining oil in the pan to get the aroma. (Best to use chopped pepper, no home had to use bean paste, pepper has a sour thick flavor, more delicious)
Sauté the frog and lettuce together.
Add boiling water, a spoonful of pepper water, soy sauce, pepper, salt and a few grains of sugar.
Finally, sprinkle a handful of cilantro on top to get out of the pan.