Main Ingredients:

500 grams of shrimp

two bullfrogs

two potatoes fist size

a piece of winter melon

Pixian Douban sauce two tablespoons

green onion, garlic moderate

sugar, chicken moderate

two tablespoons of wine

1. winter melon, potato cleaned Peel and slice for use.

2. shrimp back cut open to remove the mud tendons, bullfrog washed peeled and cut into pieces, a small amount of salt pinch.

3. shrimp back split open to remove the mud tendons,

4. frying pan put two tablespoons of bean paste and garlic stir-fried, put the potatoes and winter melon together to stir fry for a few moments, put the water cover and cook. Cook until the potatoes are cooked through, first fish out into the soup pot.

5. The rest of the soup in the pot under the prawns and bullfrogs, a tablespoon of yellow wine, moderate amount of sugar to enhance the flavor, cook for 7, 8 minutes to see the bullfrogs meat has been cooked through, and even the soup poured into the soup pot.

6. spicy fresh

7. sprinkle minced green onion, minced green onion evenly sprinkled spicy fresh.

8. Another frying pan, the oil is cooked and poured splash.

9. ok, you can serve it!

10. Fresh and spicy, delicious!