Ingredients: 100 grams of pork tenderloin, 2 sea crabs, 2 bullfrogs;

Accessories: appropriate amount of enoki mushrooms, 4 shiitake mushrooms, appropriate amount of bean paste, 4 red peppers , appropriate amount of pepper, appropriate amount of MSG, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of starch, 1 egg white, 1 green onion, appropriate amount of ginger, 1 garlic

Seafood water Cook the pork slices

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1. Slice the pork tenderloin and marinate it with cooking wine, light soy sauce, salt, starch, and egg white for 5 minutes.

2. Cut the bullfrog into pieces, add cooking wine, light soy sauce, salt and starch and marinate for 5 minutes.

3. Remove the shell from the sea crab, remove the gills and cut into pieces. The shell should be intact for cooking.

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4. Take some starch and put it in a bowl. Put the marinated meat slices one by one into the bowl with starch and roll them repeatedly to coat both sides with starch. Then add oil to the pan, then put the meat slices into the oil pan and fry until golden brown.

5. Leave the bottom oil in the pot, put the marinated bullfrog into the pot and stir-fry until golden brown.

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6. Mince the onion, ginger, and garlic, cut the red pepper into sections, stir-fry until fragrant, add an appropriate amount of bean paste, stir-fry, and then add to the pot Just the right amount of water.

7. Put the bullfrog, meat slices, and sea crabs into the pot and cook over high heat for 15-20 minutes. Remove from the pot and serve on a plate.