Step one: Brush off the scales on the silver carp head, remove the gills, split the brain into two parts, add salt and cooking wine, mix well and marinate for 5 minutes to remove the fishy smell; Cut off the head of the frog, peel off the skin and internal organs, wash away the blood, add salt and cooking wine, mix well and marinate for 5 minutes.

Step 2: Stir fry the pan, add 4000 grams of water, add hot pot sauce, spice powder, pepper, chicken essence, salt and sugar, stir well, bring to a boil over high heat, add the fish head, and pour Add cooking wine and cook for 5 minutes. When the fins are raised, add the frog and continue to cook on high heat for 1 minute. Pour in the hot pot oil, turn to low heat and simmer for 3 minutes. Pour into a pan with cabbage leaves and tofu cubes, and sprinkle with Slices of green onions, scallions, chopped garlic, and then add a layer of dried red pepper segments. While cooking the fish head, heat the rapeseed oil on another stove. When the oil temperature rises to 80% hot, the dish is ready to be cooked.

Step 3: Scoop a ladle of hot oil, sprinkle in 10 grams of green Sichuan peppercorns to stir-fry, and pour the Sichuan peppercorns and oil into the pot to stir-fry the chili pepper segments. Pour 5 spoons of oil (about 100 grams/spoon) according to this method, and stir up all the aroma of the peppers before serving. You can eat it directly after serving. There is no need to turn on the fire in the middle. If cooked for a long time, the frog meat will easily fall off and become old.