Ingredients: 300 grams of killed frogs.

Accessories: 75g cucumber strips, 100g bean sprouts.

Seasonings: ginger, onion, garlic, Pixian Douban chili sauce, dark soy sauce, starch, salt, MSG, peppercorns, dried red pepper, edible oil, chili oil, rice wine.

Method: 1.

Cut the frog into small pieces and add a little salt, rice wine and starch slurry; 2.

Dice onion, ginger and garlic, and cut dry red pepper into sections; 3. Pour the frog into a pot of boiling water and set aside; 4.

Heat the pot, add a small amount of oil, when the oil is hot, add the chili bean paste, stir-fry the onions, ginger, garlic, and peppercorns for a few times. Add a small amount of water, boil the pot and add a little salt, soy sauce,

MSG; then add cucumber strips, Taiwanese sauerkraut and bean sprouts, remove them from the raw state and put them into a bowl. Slide the soaked frog into the pot. When it changes color and is cooked, put it into the bowl together with the soup; 5.

Wash the pot, heat it and add spicy oil, then pour the peppercorns and dried red pepper into the pot and stir until fragrant, then pour it on the cooked frog.