Among many spicy dishes, the most famous one is the spicy jumping frog, which is a famous Sichuan dish. In the process of making, we pay attention to certain methods and skills. Only by following the correct steps can we make authentic spicy jumping frogs. Let's take a look at the method of spicy jumping frog.

Recipe practice:

1. Kill the jumping frog alive, wash it, chop it into small pieces, add cooking wine and white pepper, and marinate for about 30 minutes. Slice ginger and garlic. Tear the cabbage into large pieces and cut the cucumber into strips.

2. Heat oil in the pot. When the heat reaches 40% to 50%, stir-fry the pepper, dried pepper, ginger slices and garlic slices until fragrant.

3. Jump frog, stir-fry until the meat turns white, add monosodium glutamate, pickled pepper and pickled pepper water, add salt, white vinegar, soy sauce and water, and mix well with Qixian bean paste.

4. Take another pot, put cabbage and cucumber at the bottom of the pot, pour in the jumping frog and bring to a boil.

The above is the way of spicy jumping frog. When jumping frogs, it is best to kill them alive, because such materials will be fresher and the food will taste better. Secondly, the essence of spicy jumping frog lies in spicy seasoning. It's not spicy but very fragrant. Friends who like to eat spicy jumping frog can try the method of spicy jumping frog.