1. Ingredients: bullfrog, auricularia auricula, soy sauce (soy sauce), cooking wine, vinegar, salt, chicken essence, sugar, water starch, chopped green onion, minced garlic and ginger rice.

2. Kill the live bullfrogs bought in the vegetable market, and then wash them and dry them when you come back (be sure to dry them, otherwise you won't be able to hang the pulp when sizing, and all the dishes to be sized are the same). Cooking wine with soy sauce and sizing with water starch.

3. Mix soy sauce, cooking wine, vinegar, salt, chicken essence, sugar, starch, chopped green onion, minced garlic and ginger rice into juice for later use.

4. After the bullfrog is pulped and lubricated, take it out, leave a little oil in the pot, and fry the dried red pepper until it is brown.

5. Then stir fry the fungus.

6. Finally, add the defatted bullfrog, the Huai salt peanuts bought in Delhi, pour the sauce, and stew for two times.