Ingredients ?

Spicy hot pot base 100g

Bullfrog

3 pcs

Cucumber

1 pc

Parsley

2-3 pcs

Green and red chili peppers

1pc each

Garlic

1 head (10 cloves or so)

Small green onion

3 stalks

Ginger

5 grams

Shiso

a little

Peppercorns

1 small handful

Dried red peppercorns

at your leisure

Vegetable oil

2 tablespoons

Garlic hot and spicy sauce 1 tsp

Beer

50ML

Soy Sauce

1 tsp

Cooking Wine

1 tbsp

Sugar

1 tsp

Salt

A pinch

Chicken Bouillon

Moderate

Measurement of Beefff Frogs in Dry Pot ?

Bullfrog pieces washed, add part of the ginger, pepper, cooking wine marinade for about 10 minutes

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Garlic peeled and pat granules, green and red peppers diagonally cut into segments, small onions cut into segments, ginger shredded, dried red pepper cut into segments

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Celery cut into segments, cucumber Cut the cucumber and perilla into strips

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Oil in the wok, sauté the garlic, dried red pepper and ginger

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Add the bullfrogs, stir-fry and break the life of the frogs

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Add the spices, spicy sauce, beer, old man's cooking sauce, and the spices.

1. The bullfrogs have already been processed by the seller beforehand and cut into pieces, so it is more convenient. Bullfrog taste must be made slightly salty, all kinds of flavors should be a little heavier, otherwise the fishy gas will not be able to suppress.

2. There is no fragrant potpourri on the use of bean paste, there is no shiso not to add can also be.