bullfrog

800 grams

ingredients

oil

of appropriate amount

salt

of appropriate amount

Sichuan pepper

of appropriate amount

Garlic leaf

of appropriate amount

cured meat

of appropriate amount

step

1. Three bullfrogs, peeled and washed with blood. (9 of two)

2. The side dishes are ready, including bacon, red pepper, green garlic leaves and pepper.

3. Change the bullfrog into small pieces, scald the bullfrog skin with boiling water, wash off the white film and change it into small pieces.

4. Heat the pan and fry the bacon to get oil.

5. After the bacon is fried in oil, add pepper and stir-fry.

6. Pour the drained bullfrog meat into the pot.

7. After the bullfrog meat changes color slightly, stir fry it gently with a spoon to make the bullfrog meat evenly heated.

8. After the frog meat turns white, add appropriate amount of boiled water, and the amount of water does not exceed the bullfrog.

9. After the soup is boiled, add the bullfrog skin.

10. The soup is rich, seasoned with salt, and served with garlic leaves before serving.