2. The bullfrog is slaughtered, peeled and washed, cut into pieces, and sized with salt, pepper, dried bean powder and cooking wine. Soak the red pepper, remove the pedicle and seeds, cut the scallion, and soak the ginger in Kamikiri ginger rice!
3. Heat the oil in the wok to 70% heat and take the bullfrog out of the wok. Heat a little oil in a wok, add ginger rice and pickled peppers and stir-fry until fragrant, add bullfrog, cook wine, add monosodium glutamate and scallion, turn to a wok and serve!
4. It is the most common and easiest to cook. After the dish is cooked, it tastes salty and fresh, the meat is tender, the color is red and bright, and the kimchi has a strong aroma. Slaughter bullfrog, peel its head, wash its internal organs, cut into pieces, and size it with salt, pepper, dried bean powder and cooking wine. Soak red peppers, remove pedicels, remove seeds and cut into sections, wash green onions and cut into sections, and soak ginger in Kamikiri ginger rice. Heat the oil in the wok to 70% heat and take the bullfrog out of the wok. Heat a little oil in a wok, add ginger rice and pickled pepper, stir-fry until fragrant, add bullfrog, cook wine, add monosodium glutamate and scallion, turn to a wok, and plate.