Five bullfrogs, eight pickled peppers in lanterns, five slices of ginger, one head of garlic, 80g of oil, 2 tsps of salt, half a tsp of chicken essence, appropriate amount of pepper, cooking wine 10g, soy sauce 1 tsp, 2 tsps of bean paste, vinegar 15g, appropriate amount of water, 30g of water starch and onion. Beat out the wild peppers inside and throw them away. Add 8 grams of chicken essence, 2 grams of monosodium glutamate, 20 grams of white vinegar 1 min, and boil over high fire1min for 40 seconds. It's basically ripe, and it can't be too long, otherwise it's too old.
Flavor dishes: homemade spicy sauce, fried kohlrabi, pickled mustard tuber, chopped green onion, coriander powder, crisp soybeans, cooked sesame seeds, etc. Add the original soup and mix well. In the production process of bullfrog, the soup base should be prepared before the bullfrog is cooked, so that the flavor of the seasoning can be better released, and the bullfrog is not easy to get old because it is cooked for too long. ? If you buy bullfrogs, you can ask the stall owner to help clean them up (don't buy live ones and go back and kill them yourself). It is estimated that you can't kill it if you take it back), wash it and cut it into small pieces. Wash coriander and cut into sections. Peel the onion and cut it into small pieces. Mince garlic, chop onion into chopped green onion, shred ginger, cut small red pepper into sections, slice green pepper, cut bullfrog into bullfrog pieces with appropriate size, then put the bullfrog pieces into a bowl, add chopped green onion and shredded ginger, pour cooking wine and add a little salt. Pour the sauce into the small bowl just prepared, add two spoonfuls of sugar, add lotus root slices and potato chips. Stir-fry and pour in bullfrog. Continue to stir fry for 1-2 minutes, then pour in chopped vegetables and tofu skin, pour in cooking wine, and sprinkle with some spiced powder and pepper.