Hunan Style Stir-Fried Bullfrog

In a bowl, combine the chopped Bullfrog with 15g Shaoxing wine, 15g Light soy sauce, White pepper, Cornstarch, 10g sliced Ginger, and 10g sliced Scallion. Mix well and marinate for 15 minutes.

Heat Frying oil in a wok over high heat until shimmering. Carefully add the marinated Bullfrog and deep-fry for 1-2 minutes until lightly golden and cooked through. Remove the Bullfrog with a slotted spoon and drain excess oil. Discard most of the Frying oil, leaving about 15g in the wok.

Add Cooking oil to the wok over medium-high heat. Add 20g sliced Ginger, minced Garlic, Dried chili peppers, and Sichuan peppercorns. Stir-fry until fragrant, about 30 seconds.