Cooking Steps

1. 

   Step1:Spices - dried pepper, star anise, cinnamon, prickly ash, pepper, Xiangye, Bingtang, soy sauce - red bean sauce, garlic chili sauce, sliced onion, sliced ginger, sliced garlic, sliced onion.

2. 

   Step2:Hot pot bottom material. It's ok if you don't put i

3. 

   Step3:The bullfrog is washed and soaked in water. It's broken down as shown in the picture. It's a bit cruel. Hahahaha, it's like dismembering a muscular man

4. 

   Step4:Cut bullfrogs and marinate with cooking wine, onion, ginger and ginger for 15 minutes.

5. 

   Step5:Put the dried starch into the pickled bullfrog and grasp it well.

6. 

   Step6:The chicken feet are divided into two parts. Soak in water for half an hour. Change the water halfway.

7. 

   Step7:Chicken feet cold water pot put cooking wine, onion, ginger, pepper. Octagonal boiled water.

8. 

   Step8:Take out the cooked chicken feet for standb

9. 

   Step9:Cut tofu into large pieces and blanch for two minutes. Soak rice cake in water for standby.

10. 

    Step10:Carrot. Cut potatoes and stir fry until golden. Stir in prawn until red.

11. 

    Step11:Fried bullfrogs with starch in batches until golden. In this step, splash oil carefully.

12. 

    Step12:Put the oil in the pot. Heat the oil a little and dry the spices. Stir the onion with onion, ginger, garlic and onion in a small heat. Stir the sauce and the bottom of the hot pot.

13. 

    Step13:Stir fry with ice suga

14. 

    Step14:Stir fry the red oil.

15. 

    Step15:Put in the chicken feet with boiled water. Let the oyster sauce mix.

16. 

    Step16:Add enough boiled water. Taste the salt. Add some salt if it's not enough. Stew for 3040 minutes, until chopsticks can easily penetrate chicken feet.

17. 

    Step17:Put potatoes, carrots, rice cakes and shrimps in turn and simmer for 5 minutes. Then put fried bullfrogs.

18. 

    Step18:Simmer for a few minutes and the soup will be thick.