Pickled frog material: 500g bullfrog and 50g pepper; 50 grams of ginger; Onion1; 2 Lai Xiang; Pickled pepper water 1/2 bowls; 2 tablespoons of braised soy sauce; 2 teaspoons of salt; Sugar 1 teaspoon; Shaoxing flower carving 1 spoon; 3 tablespoons oil; Practical activities: Little frog, pickled ginger, onion, fragrant lai and foam are ready. Wash and dry the frog, marinate the ginger, marinate the chopped green onion and cut into sections. 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon oil, 1 teaspoon carved for 20 years, pickled in a hot oil pan 10min, fried little frogs. Stir-fry the pheasant until it is light yellow. In another pot, stir-fry ginger, pepper and onion balls. The little frog turns into water and pours it into sauerkraut. Sprinkle sugar and salt on the barbecue sauce, cover it tightly and stew for a while, then sprinkle with vanilla.

Fresh shrimp is suitable for dry pot shrimp; Rice wine is suitable; Appropriate amount of ginger; Green bamboo shoots are suitable; Duck gizzards are suitable; Potatoes are suitable; Appropriate amount of garlic; Onions are suitable; Appropriate amount of pepper; Chili sauce is suitable; Dried peppers are suitable; Onions are suitable; Appropriate amount of salt; Lai Xiang is suitable; Sesame should be cooked properly. Fresh shrimp should be peeled to remove the shrimp line, and then marinated with cooking wine and ginger slices for 20min minutes. Boil the marinated shrimp in a pot to change color, and then pick it up. Fry the green bamboo shoots, duck gizzards and potato pieces into the pot again until they are slightly golden yellow. Leave a little oil in the pot. Stir-fry ginger slices, garlic cloves, shredded onion and pepper, add Chili sauce and dried Chili and stir well. Put the shrimp and fruit into the pot again, introduce a little water, add wax gourd slices and a little salt, stir well and take off the pot. Sprinkle herbs and sesame seeds on it, and you can do it!

Fish food with chopped pepper: 1 silver carp head, 4 tablespoons of chopped pepper, 1 tablespoon of lobster sauce, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of yellow wine, appropriate amount of chicken powder, appropriate amount of salt, appropriate amount of seafood soy sauce, appropriate amount of edible oil: 1) Clean the fish head with chopped pepper and remove it from the middle of the fish lips. 2) Chop ginger and garlic, and cut onion into half rings; After the douchi tea is slightly washed, it is controlled to stay, and the crown prince of the blue sea and blue sky chops peppers for later use. 3) The wok is easy to get angry, so add some oil. Stir-fry shallots, Jiang Mo, stir-fry with water and lobster sauce, and then stir-fry. Add 3~4 tablespoons of chili chopped by Crown Prince, add a little chicken powder to taste, and mix well. 4) Put a little Dongru and ginger slices at the bottom of the dish, add the chopped pepper fish head, and cover it with chopped pepper. 5) Add water to the pot and bring to a boil. Add the chopped pepper fish and cook for 10 minutes. Sprinkle chopped green onion on the pot, and sprinkle with appropriate amount of seafood soy sauce. Finally, burn 1 spoon of boiled oil and pour it on it.