Cooking Steps

1. 

   Step1:1. Add salt and monosodium glutamate into the boiling water in the pot (so that the Flammulina velutipes and Auricularia auricula have a bottom taste). Pour the Flammulina velutipes and Auricularia auricula. Turn the water again and the pot will be ready for us

2. 

   Step2:Split the bullfrog in half and chop it into small pieces (don't be too small or it will shrink after frying). Add salt, monosodium glutamate, cooking wine, pepper, chicken powder. Mix with a little raw powder after mixing.

3. 

   Step3:Start the oil pan. The oil temperature should be higher (the time difference is not much when there is no crackling sound in the oil pan). Put in the bullfrog and fry it until it is seven or eight ripe, and then fish it out for use.

4. 

   Step4:Add a spoonful of boiling water to the pot. Add a third of the boiling material. When the soup is boiling, use a leaky spoon to remove the residue. Put in the prepared onion, ginger, garlic, green pepper, red pickled pepper. Add in the bottom of the red oil pot. Pour in the bullfrog that has been pulled oil. Cook for a little while, add some red oil (good-looking). Immediately get out of the pot and sprinkle with coriander.