Ingredients: two pounds of frogs
Seasoning: 5 ginger, a handful of pickled peppers, a handful of green peppers
A handful of seven-star pepper, ten cloves of garlic, and a small piece of ginger
A large spoonful of Pixian watercress sauce, salt to taste, and one spoonful of cooking wine
One spoonful of raw soy sauce and one handful of peppercorns.
Step 1
The frog removes its head, claws, and internal organs, washes it, drains it, yards of salt, and sets aside cooking wine.
Step 2
Cut the ginger into strips, pickled pepper, green pepper, seven star chaotian pepper to the stem cut into small pepper rings, garlic pat loose.
Step 3
Heat the oil in the pan until it is eight ripe, pour out the cooking wine from the frog plate, and fry the frog under the pan until the muscles begin to contract.
Step 4
The pot is left with twice the oil of the usual stir-fry, and the minced Pixian watercress under the hot oil is fried in red oil. Stir-fry ginger rice, garlic cloves and peppercorns until fragrant.
Step 5
Stir-fry the pickled pepper segments and the seven-star pepper segments.
Step 6
Add soup or hot water and bring to a boil over high heat. Pour in the fried frogs and cook over low heat.
Step 7
Under the green pepper segment, the ginger shredded turned over and burned off. Under chicken essence, MONOS.
Step 8
Add a thin layer of mustard and pour in the appropriate amount of green peppercorn oil.