2 kg bullfrog, green pepper 100g, 3 millet peppers, 2 shallots, 3 pickled peppers, red pepper, green pepper, ginger and garlic, cooking wine, salt, pepper and monosodium glutamate.

working methods

1, the bullfrog is peeled, cut into small pieces and seasoned with cooking wine, salt and tender meat powder for 20 minutes. Use boiled water, so that the bullfrog can remain fresh and tender.

2, kimchi shredded, pickled pepper cut into sections, ginger and garlic sliced, onion cut into sections.

3. Put kimchi in a hot oil pan, stir-fry pickled pepper, pepper, ginger and garlic, add water to boil, add bullfrog to cook for a few minutes, then add onion and monosodium glutamate into the pan.

4. Put oil in a hot pot, add green pepper, millet pepper and green pepper, stir fry and put some salt on the bullfrog.