Ingredients:

500g bullfrog, 150g green onions, 200g salad oil, 10g cooking wine, 10g pickled ginger, 1g refined salt, 150g green onions, 2g MSG , 150g soaked red pepper, 1g pepper, 20g dry bean powder.

Preparation method:

1. Slaughter the bullfrog, remove the head, skin, and internal organs, wash it, chop it into pieces, and season it with salt, pepper, dry bean powder, and cooking wine. Soak the red pepper, remove the stems and seeds and cut into sections, wash the green onions and cut into sections, soak the ginger and cut into ginger rice.

2. Heat the oil in the wok until it is 70% hot. Remove the slippery bullfrog from the pan and remove it raw. Heat a little oil in a wok, add ginger, rice, and pickled pepper knots and stir-fry until fragrant. Add bullfrog, cook in cooking wine, add MSG, green onion knots, stir fry, and serve on a plate.