Accessories: 60g of bean paste, 30g of pickled ginger, 20g of pickled pepper 1 20g, 20g of Chili powder, 60g of cooking wine, 0/00g of chafing dish bottom material, 0/0g of sugar10g of pepper1g, 4 cloves of garlic, 20g of ginger, etc.

1. Wash the viscera and skin of Rana chensinensis in China in advance; The fish head can be silver carp head or chubby silver carp head.

2. Clean the frog and chop it into large pieces with a knife.

3. Rinse under clean water, add salt and put it in the bowl to bump up and down: don't underestimate this action, it will make the frog meat tender.

4. Divide the fish head into two parts from the middle, chop it into appropriate pieces, and wash the blood stains under running water.

5. Leave a small amount of water and add cooking wine, salt, ginger slices and onions to deodorize.

6. Cut garlic and ginger into rice; Chop pickled ginger and pickled pepper; Cut the green onions into small pieces.

7. Pour oil into the pot and heat it, and stir-fry the bottom of the pot.

8. Stir-fry red oil with ginger rice, garlic rice, pickled pepper, pickled ginger, Chili powder and bean paste.

9. Remove the fishy smell of the fish head, remove the onion and ginger slices, and sprinkle with some pepper.

10, stir-fry the auxiliary materials, add appropriate amount of water, simmer slowly, add fragrant leaves, star anise and cinnamon to boil the fragrance, and then add sugar and salt to adjust the taste.

1 1. After the soup is fragrant, slowly boil the soup with the fish head, and pour it into the bowl when the fish head and frog are cooked.

12. Heat the oil in the pot, add green pepper to stimulate the fragrance, then pour it on the frog's head and sprinkle with onions to serve.

13, the finished product is baked, and a pot of spicy and delicious frog fish head is ready.