1. Prepare a proper amount of frogs, make them as small as possible, make them tender and tasty, and then remove the head, skin and internal organs of the frogs and clean them up. This process is more complicated. When buying frogs, you can let the store handle it directly.

2. Marinate the processed frog, add appropriate amount of salt, grab the cooking wine evenly, and then add appropriate amount of starch to marinate for 10 minute.

3. Prepare several pieces of Vitex negundo and cut into small pieces. Chop the millet into spicy pieces, dice the ginger for use, chop the red pickled pepper for use, and chop the garlic for use.

4. Put a proper amount of oil into the pan and fire to 60% heat, add the pickled frog, fry until it is 80% mature, take out the oil control for later use, then continue to add a proper amount of oil into the pan, cook until it is 60% heat, add the prepared pickled pepper, garlic powder and red bean paste, stir-fry the red oil, put the fried frog into the pan after it smells fragrant, turn to the fire and stir evenly, then add a little water to boil and season. Add the right amount of salt to the pot.

5. After three minutes, stir-fry the prepared Vitex negundo, ginger and millet spicy until it is broken. Finally, add a proper amount of pepper oil and stir evenly to serve.