After the bullfrog is cleaned, it is smashed into small pieces, and the bottom is tasted with salt, cooking wine, pepper, soy sauce, and starch sizing with water.
Put the wok on the fire, put the bottom oil and burn it to 40%.
After the original pot leaves the base oil to soak the red pepper, stir-fry the red pepper, put the dried pepper and pepper, stir fry with chopped green onion, ginger, garlic, and sauté the bullfrog
Cooking wine, add soy sauce, salt, pepper, a little sugar, a little water to boil
After the soup is thick, put the MSG on the green garlic and put the oil out.