raw material

2 bullfrogs, 5 green peppers, 0/5-20 cloves of garlic, 5-8 dried red peppers, 2 pieces of cinnamon, and 0/2 pieces of ginger/kloc.

condiment

Blended oil, lard, 3 tablespoons soy sauce, 2 tablespoons cooking wine, 2 tablespoons bean paste, pepper, salt and chicken essence.

practice

1. Cut the bullfrog into small pieces and marinate it with cooking wine, salt, pepper and ginger for 2 hours.

2. Cut the green pepper into cubes, cut the dried red pepper into sections, and dice the ginger.

3. Put an appropriate amount of oil in a cold pot, add 2 tablespoons of lard, and add dried Chili, ginger, cinnamon, pepper and 1/2 garlic cloves.

4. Stir-fry the seasoning with high fire, add the pickled bullfrog pieces and marinade, stir-fry with bean paste, a little salt and soy sauce, stir-fry for 20-25 minutes on medium fire, and add the remaining 1/2 garlic cloves halfway, but do not add water. When the bullfrog pieces are basically cooked, add diced green pepper and chicken essence and stir-fry for a few minutes.