Accessories: bean paste 60g, pickled pepper 30g, pickled pepper 120g, Chili powder 20g, cooking wine 60g, chafing dish bottom material 100g, sugar 10g, pepper 1g, 4 cloves of garlic, 20g of ginger, 3 slices of fragrant leaves and 2 slices of star anise.

Specific steps:

1. Prepare raw materials in advance.

2. Wash the frog and cut it into large pieces with a knife.

3. Rinse under clear water, add salt and put it in a bowl to bump up and down.

4. Divide the fish head in the middle, chop it into appropriate pieces, and wash the blood stains under running water.

5. Leave a small amount of water and add cooking wine, salt, ginger slices and onions to remove fishy smell.

6. Cut garlic and ginger into rice; Chop pickled ginger and pickled pepper; Cut the green onions into small pieces.

7. Pour oil into the pot and heat it, and stir-fry the bottom of the pot.

8. Stir-fry ginger rice, garlic rice, pickled pepper, pickled ginger, Chili powder and bean paste to get red oil.

9. Remove the fishy fish head, remove the onion and ginger slices, and sprinkle some pepper.

10, stir-fry the auxiliary materials, add appropriate amount of water, simmer slowly, add fragrant leaves, star anise and cinnamon to boil out the fragrance, and then add sugar and salt to taste.

1 1. When the soup is fragrant, slowly boil the soup with the fish head, and pour it into the bowl after the fish head and frog are cooked.

12. Heat oil in a pot, add green pepper to stimulate the fragrance, then pour it on the frog's head, sprinkle with onions and serve.

13, the finished product is baked, and a pot of spicy and delicious frog fish head is ready.