Ginger ginger is cut into broken rice. The bullfrog is processed into small pieces.
Marinate bullfrogs with salt, pepper, cooking wine and moderate amount of starch for 15 minutes.
Heat in a wok, soak ginger rice, saute garlic.
Pickle peppers and bullfrogs, fry until the bullfrogs are white.
Cooking wine, soy sauce, pickled pepper water, stir fry with red oil.
Without MSG, I put 1/2 teaspoon of sugar to freshen. Finally, hook up a thin pot. Sprinkle with parsley.