Ingredients: 400g frog, Chinese cabbage 100g, 2 parsley, Chinese cabbage 1 handle, 3 slices of ginger, 2 cloves of garlic, 5 dried peppers, 2 tablespoons of pepper, chafing dish base 1 bag, bean paste 1 tablespoon, monosodium glutamate/kloc.

Practice: wash the frog and cut into pieces, wash the cabbage and tear it into small pieces, wash the coriander and cut into pieces, and wash the cabbage for use. Slice ginger, peel garlic, wash and cut into powder, and wash dried pepper and cut into sections for later use.

Boil water in the pot, put the frog in the fire to boil, blanch for 2 minutes, remove and rinse, and control the water for later use. Heat oil in the pan. When the oil is hot, add ginger, garlic, red oil and bean paste and stir-fry until fragrant. Stir in the hot pot for a while.

Boil with clear water, add Chinese cabbage and cook. Take it out and spread it at the bottom of the bowl for use. Boil the frog in a pot for 10 minutes. Add Chinese cabbage, salt and monosodium glutamate, cook until the Chinese cabbage stops growing, and pour it on the Chinese cabbage in the pot.

Heat oil in the pot, add dried pepper and pepper, stir-fry until fragrant, and pour it on the frog.