2 bullfrogs, 2 loofahs (peeled, cut into chunks), Pixian bean paste (2 tbsp finely chopped), 1 tbsp oil chili pepper, 1 tbsp peppercorns, a pinch of salt, a pinch of pepper, a little bit of oil, cornstarch, green onions, ginger and garlic, shaoxing wine

How to do it

1. Bullfrogs cleaned clean cut into chunks, salt, cornstarch marinade for about half an hour.

2. pot of oil, the next onion, ginger and garlic, pepper stir-fry flavor under the soybean paste, oil pepper continue to stir-fry, under the loofah, stir-fry to half-cooked and then poured out.

3. pot and then oil, fried bullfrog (preferably bubble tender oil, but the family really do not want to fry things), half-cooked after the squash back, continue to fry.

4. Under the wine. Stir fry a little and add water.

5. Boil and turn to simmer for about 5 minutes, hook thin gravy, plate.