1, the main ingredients: grass carp 1000g, American frog 500g.

2, auxiliary ingredients: oil appropriate amount, salt appropriate amount, spicy girl chili sauce appropriate amount, dry chili pepper appropriate amount, mace appropriate amount, green onion appropriate amount, ginger appropriate amount, garlic appropriate amount, pepper appropriate amount, appropriate amount, cooking wine appropriate amount, corn starch appropriate amount, chicken essence appropriate amount, Pixian chili pepper appropriate amount.

3, grass carp scales, fins, gills and viscera wash. Go to the head and tail. Split the fish from the center, remove the fish bone. Then gently slice off the fish bones on the belly. Use a slant to slice the fish into fillets. Clean the frogs

4. Marinate the sliced fish and cleaned frogs in salt and white wine for 20 minutes. Chop the fish bone into pieces, add salt and white wine and marinate for 5 minutes. Marinated fish slices add dry starch and appropriate amount of water. Mix well and set aside.

5, ready chili pepper pepper onion ginger garlic, learn American frog fish head, to Chengdu Shangshangjia, Pixian hot sauce and spicy girl chili sauce 1;1 mix. Fill the pot with oil, add the dried chili peppers and sauté to brown. Add the stirred hot sauce.

6, small fire stir fry red oil and add green onion, ginger and garlic. Add the fish bones and stir-fry until browned. Pour in boiling water, boil over high heat, turn to medium heat and cook until 5 minutes.

7, then slide the fish fillets into the pot. Turn off the heat after the fish slices are cooked and browned. Add chicken essence to taste. Turn off the heat and pour into a small hot pot, heat and eat as you go.