1. Wash and chop the frog, and cut all the radish, onion, garlic sprout and green pepper into sections;

2. Heat the oil in a wok until it smokes, add the garlic sprouts and stir-fry until fragrant, then pour the frog and stir-fry until it changes color;

3. Then add cooking wine, add soy sauce, sugar and oyster sauce when frog 8 is mature, and stir-fry until it changes color;

4. Then pour in the remaining ingredients, add a little white wine and stir-fry until cooked.

two

1. Slaughter and chop the frog, and wash off the blood with clear water for later use;

2. Cut the yellow pepper into small pieces, mash the garlic, and set aside the ginger;

3. Add a little oil to the pot. When it is 80% hot, pour in the frog and stir-fry the water, and serve it out;

4. Wash the pan, re-pour the oil and heat it, add the frog pieces, minced garlic, Jiang Mo and salt, and stir fry until the frog is tight;

5. Then add soy sauce, oyster sauce, chicken essence and yellow pepper, stir fry and cook wine;

6. Then add diced yellow pepper, pour in a little oil, sprinkle with pepper and stir-fry the onion evenly.