Cooking Steps

1. 

   Step1:The bullfrog market is slaughtered, cleaned and water controlled. The salt and oil consumption is thirteen joss sticks of pepper cooking wine, eggs and corn starch are marinated for about 20 minutes. The cauliflower is sorted out. The cauliflower is boiled in the water and flying water (the cauliflower color will be better if the oil is dripped into the boiling water). The ingredients are cut and matched well, such as the pattern board.

2. 

   Step2:Heat the oil in 60-70% of the temperature (the oil is not noisy. There is little smoke beside the calm pot). Go down and take out the bullfrog as shown in the picture.

3. 

   Step3:Heat the oil in the pot. Put the garlic, ginger, onion and chili sauce into Pixian bean paste (with seasoning, you can put the hot pot sauce or Hunan spicy girl cooking sauce). Stir fry the red oil over low heat. Put in the green and red peppers and go down to bullfrog and stir fry over high heat. Add some boiling water (beer if possible). Cover the pot cover. Heat the iron pot for 3 to 4 minutes. Put in the cauliflower and chicken essence, draw a little 13 fragrance and a little sugar, stir fry for a few times. Go down to garlic sprout and coriander, cover the pot cover and simmer for one minute. Start to eat. I won't fly with the lid. My lid is made of wood. People in the countryside know this lid.