Cooking Steps

1. 

   Step1:Bullfrogs are slaughtered with the help of the owner of the market. They are cleaned after coming back. Chop small pieces and put them into a bag of pickled peppers. If you like spicy food, cut some fresh red peppers and put them in. Pour in cooking wine. A little Erguotou: it's very good to get rid of the smell of Erguotou. It's also with a stream of wine. A little soy sauce, ginger slices and a little fixed powder are mixed together, spread on the fresh-keeping film and put them into the refrigerator for 20 minutes.

2. 

   Step2:Eight garlic heads, half onion diced, ginger diced, a handful of green peppers and red peppers cut into small pieces for spare. Quail eggs, a bowl of cucumbers cut into strips, clams and clams raised with clear water in advance for spare. my own mashed garlic bean drum sauce is the magic weapon of my dry cooking pot at home.

3. 

   Step3:Heat the pan with a little oil, put in half ginger slices and stir fry. Put in some clams and cooking wine. Cover half of the water with the pan cover and heat it up until it's hot and put aside.

4. 

   Step4:Heat the wok and pour in the oil. Fry the quail eggs until the skin is golden. Stir fry the diced onion, garlic, ginger, green pepper and red pepper together. Put in four spoons of mashed garlic bean jam. Stir fry with one spoonful of bean paste.

5. 

   Step5:Take out the pickled bullfrogs and put them in spices and stir fry them.

6. 

   Step6:Stir fry the clams and the soup together in the bullfrog. Add some sugar and salt to stir fry the pickled bullfrog soup and cucumber. Cover the pot and simmer for three minutes. Pour in a little chicken juice before leaving the pot. Sprinkle with scallion and put it into the pot.

7. 

   Step7:A pot of spicy and delicious dry pot with pickled peppers, clams and bullfrogs. There are bullfrogs, seafood clams, quail eggs and cucumbers. All kinds of collocations are good

8. 

   Step8:Waiter... Serv