Zigong jumping frog, Zigong cuisine originated from the salt merchant period. Due to the geographical location of Zigong, the water and soil humidity are high, and people like spicy cannabis. Therefore, its characteristic flavor is thick and heavy. The following is my understanding of Zigong diving frogs after working in the catering industry for several years: frogs are mainly medium to small in size, and their flavor is famous for fresh peppers: Put the pot on a high fire, add 7 layers of oil to the temperature (Red) minced pickled pepper, minced wild mountain pepper, shredded ginger, (green) shredded shredded chili pepper, shredded millet chili pepper, fresh green Sichuan peppercorns, and scallions. Stir-fry until the flavor comes out. Add soup and cook until the flavor comes out. Frog knife, Remove the fishy smell from the ginger and green onion, then put it into the pot and cook it until soft (no need to add other compound condiments to avoid losing the original flavor of the bullfrog. Zigong cuisine has heavy condiments, so more pickled peppers, young ginger, millet peppers, and fresh green peppercorns are needed). Finally, add Chicken essence, MSG, and pockmarked rattan pepper oil if necessary. The poster is mainly engaged in catering, so you should be able to understand what I posted. If you make it twice more, you should be able to control the taste yourself. I've read other reviews so I'm here to score points. Thanks. Ask me if you have any questions