1, prepare the raw materials.
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, add cooking wine, salt, ginger slices and onion segments to remove the fishy smell.
6. Cut garlic and ginger into rice; Chop pickled ginger and pickled pepper; Cut the green onions into small pieces.
7. Heat the oil in the pot, and then stir-fry the hot pot bottom material.
8. Stir-fry ginger rice, garlic rice, pickled pepper, pickled ginger, Chili powder and bean paste until fragrant, and stir-fry in 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, after the soup is boiled and 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 the oil in the pot, add green pepper to stimulate the fragrance, then pour it on the frog's head, sprinkle with onion and serve.
13, finished product drawing