1. Preparation of ingredients: frog, pickled pepper, ginger, garlic segments, celery, cucumber, water chestnuts, mushrooms (you can choose the side dishes as you like, not what I wrote)

1. Add chicken broth to the frog, add salt and chicken essence, add a little sweet potato powder and marinate for five minutes

2. Boil the water, pour the frog in, and cook until medium-cooked (the thing floating in the photo is egg white , pour hot oil on it later so don’t cook it too much)

3. In a separate pot, cook the ginger slices, water chestnuts and mushrooms that are not easy to be cooked. Pour in the cucumber and turn off the heat. Remember Add some salt to the chicken broth. I put the garlic segments and celery directly on the bottom of the plate without overcooking

4. Pour in two-thirds of the chili oil and one-third of the oil. Heat the oil to pickle the peppers, stir-fry until fragrant, and pour over the frogs and On the ingredients.

5. Place the pickled radish and coriander and you’re done. 2. Main ingredients: 2-3 pounds of frogs, 1 pound of shrimp, fungus, cucumber, enoki mushrooms... (according to personal preference) Ingredients: 1 bottle of pickled peppers, red peppers, chili noodles, Sichuan peppercorns, garlic, shredded ginger, green onions, and red dates Cooking method: 1. Slaughter the frog, peel off the skin, head and claws, wash, cut into small pieces and marinate with salt, chicken essence, cooking wine, light soy sauce and shredded ginger for 15 minutes to add flavor. 2. Add egg white (cornstarch) to the marinated frog, mix well, boil the water, pour the frog in, scald until cooked, pick up and drain. 3. Boil water and blanch shrimps, fungus, and mushrooms until ready to use. 4. Heat a little oil in the pot, add pickled peppers (a little pickled peppers can be cut in half to make the sourness of the pickled peppers in the soup base more delicious), red peppers, garlic, shredded ginger, green onions, and red dates, stir-fry until fragrant, and add Bring an appropriate amount of stock (if you don’t have stock, you can use thick soup stock sold in supermarkets), bring to a boil, turn to low heat, add cooking wine, simmer for a few minutes, taste the taste of the soup base, add salt, chicken essence, and soup until it is delicious. It can be a little salty. 5. Put the cooked frogs and shrimps into the prepared soup base. After boiling for one minute, add the vegetable fungus, mushrooms, cucumbers, etc., bring to a boil, then drizzle with a little sesame oil and put it into a basin. 6. Heat the pot and add oil (you can also add some chili oil). When the oil is hot, add peppercorns, red peppers, chili noodles, garlic, and green onions, saute until fragrant, and pour it on the frog that has been cooked. 3. Stir-fried frog with hot pepper. Main dish: frog; side dishes: green hot pepper, green onion, ginger, garlic; condiments: light soy sauce, rice wine, cornstarch, oil, salt, MSG, sugar, and pepper. Method: 1. Clean the frog, add rice wine, cornstarch, light soy sauce, and a small amount of pepper, mix well and marinate for about 12 minutes; 2. Wash the green peppers, cut into rings and set aside; 3. Stir-fry the frog in a pan with oil until it is nine times cooked. Set aside the pot; 4. Stir-fry the ginger, onion, garlic and pepper. When hot, add the seasonings and kidney flowers and stir-fry until cooked. Remove from the pot and put on a plate. 4. Ingredients for spicy frog legs: big live frog...1500g soy sauce...25g small red pepper...50g vinegar...10g garlic...50g MSG...2g peanut oil...1000g (actual consumption 100 g) Sichuan pepper powder...1g wet starch...50g cooking wine...50g sesame oil...10g salt...5g Preparation method: 1. Use the knife in your right hand to stab the frog's head horizontally, and pull it with your left hand Pull the skin to the left, then tear open the abdomen, remove the internal organs and wash them, cut off the two legs at the point where the back bones are connected to the hind legs, break the leg bones with the back of the knife, then cut the legs open and put them on a plate for later use. 2. Remove the stems and seeds from the red pepper, wash and cut into diagonal cubes. Cut garlic into diagonal sections. Mix soy sauce, vinegar, MSG, sesame oil, wet starch and a little soup into juice. 3. Mix the frog legs with a little salt and soy sauce, then add wet starch slurry. Boil the peanut oil, add the frog legs and fry them once, then take them out. When the water in the oil is dry, add the frog legs and deep-fry them until crispy and golden brown. Pour a colander to filter the oil. Leave one or two ounces of oil in the pot, add red pepper, add salt and fry for a while, then add pepper powder, garlic, frog legs, pour in the juice, stir it a few times, and put it into a plate. Note: You can also cut onions, ginger, garlic and red pepper into small pieces and add pepper powder to cook it called "Chili Ma Tian Chicken Legs". Flavor characteristics: This is a famous home-cooked dish in Changsha. It is spicy, crispy, fresh and delicious, and is suitable for drinking. 5. Ingredients for stir-fried frog legs: 500 grams of fresh frog legs, 50 grams of ginger, 40 grams of dried chili, at least 25 grams of Sichuan peppercorns, 5 grams of chives, 500 grams of cooking oil (actual consumption 40 grams), 10 grams of cooking wine, 10 grams of salt Gram, 5 grams of MSG, a little sesame oil Method: ① First cut off the flippers of the frog, then clean them, then sprinkle them with salt and cooking wine, and marinate them for 15 minutes. Cut the ginger into shreds, but not too thin. Cut the dried chilies into small sections and the onions into small sections for later use. ② Start a wok over high heat and heat the oil. When the oil is 60 to 70% hot, add the marinated frog legs into the hot oil and fry briefly for 4 to 5 minutes. Take them out and filter the oil. ③ Take another wok, add cooking oil, pour in dried chili segments, Sichuan peppercorns, and shredded ginger, stir-fry them. When the chili peppers are about to turn golden brown and the Sichuan peppercorns are about to turn black, quickly pour in the oiled frog legs. . At the same time, add cooking wine, salt, and MSG, stir-fry evenly, take out of the wok, pour sesame oil over it, and sprinkle with some chives. According to the chef, it is fresh and spicy, crispy on the outside and tender on the inside. It is a very appetizing dish. But be careful: if this is your first time making stir-fried dishes, you should remember that the flavor of pepper should be highlighted, followed by the spiciness. And when the frog legs are drained of oil, please pay attention to the oil temperature and hot oil splashing.

6. Mushroom frog ingredients: 400 grams of peeled frog legs, 150 grams of water-frozen mushrooms, 10 grams of ginger juice, 1 gram of MSG, 5 grams each of sweet rice wine, refined salt, and wet starch, 250 grams of chicken broth, and 100 grams of cooked lard. Production process 1 .Put the frog legs into a pot of boiling water, lightly blanch them, take them out, wash and drain, marinate with ginger juice, refined salt, sweet wine, and MSG to add flavor. Remove the stems of the mushrooms and wash them. 2. Take a bowl and arrange the frog legs on top. In a bowl, place the mushrooms on top of the frog legs, add lard and chicken stock, cover with another plate, steam over high heat for 15 minutes, take out the mushrooms; 3. Decant the original soup of the steamed frogs into the pot , flipped the frog legs on the plate.

(Editor: Diet Recipes)