300g of frog leg, 50g of fat pork, 40g of Sichuan Pixian bean paste, 20g of soy sauce10g, 20g of cooking wine, 20g of corn flour, 50g of onion, ginger and garlic, 5g of sugar15g, refined salt, monosodium glutamate, water starch and vegetable oil.

1. Wash frog legs, cut them into 3cm long sections, and apply a little salt, cooking wine and cornmeal slurry. Dice pork, onion, ginger and garlic.

2. Put 50g oil in the pot and heat it. Stir-fry the frog legs in the pot until they are dry, and then put them on a plate.

3. Heat the pan, put the oil in Jamlom, stir-fry the pork, stir-fry the bean paste, onion, ginger and garlic together when the oil comes out, add 250g of cooking wine, soy sauce and soup, and stir-fry until the fragrance overflows. Put frog legs, sugar, salt and monosodium glutamate into a pot and bring to a boil. Move to low heat.

technical requirement

Frog legs are frog legs. You can cook it directly after you buy it. Stir-fry with bean paste. Don't cook them for too long until the meat is rotten, so that they are fresh and tender. Otherwise the meat will get old.

Edible instructions

Frog is rich in protein, calcium and phosphorus, which is helpful to the growth and development of teenagers, and contains trace elements such as vitamin E, zinc and selenium. Moreover, frog meat is cold, salty and non-toxic. It is a nutritious food for invigorating qi and strengthening spleen. Can be used for treating toothache due to yin deficiency, lumbago and chronic dysentery, and is suitable for people with hypoproteinemia, listlessness, galactorrhea, ascites due to liver cirrhosis, neurasthenia, etc.