Food ingredients: Guangdong taro 25g, coriander 25g, bullfrog 2, green pepper slices 5g, cooked ham slices 1g, onion, ginger and garlic powder 1g, Shaoxing wine 15g, refined salt 5g, monosodium glutamate 2g, chicken soup 1g, dried starch 5g, water starch 15g and cooked clear oil 75g (about 75g).

Food practice: 1. Cut taro into filaments, mix well with dried starch, put it into a large Nestle mold, fry it in an exothermic oil pan until it is hard and crisp, put it in a large round flat plate, and surround it with coriander as a foil decoration;

2. After the bullfrog falls to death, gut it, wash it (it is not suitable to peel it, and the skin is smooth and tender and delicious) and cut it into pieces;

3. Put the wok on a strong fire, add clean water and bring to a boil, add salt (3g) and Shaoxing wine (5g), add bullfrog pieces and green pepper slices for about 1 minute, and then pour out and drain the water. Heat the pan, add about 5g of oil, stir-fry chopped onion, ginger and garlic until fragrant, add chicken soup, salt, monosodium glutamate, bullfrog and green pepper, then add water and starch, stir well, and serve in Nestle.

Food features: green peppers are green and tender, while bullfrog skin is tender and white, resulting in generous shape.