1. The processed frog and slaughter, rinse, drain, add salt, pepper, and cooking wine, and marinate for about 20 minutes.
2. Soak ginger and slice, soak sea pepper and cut into sections.
3. Boil the oil to 50% to 60% hot, and let the frogs pass the oil;
4. The frog was slightly hard and then fished out.
5. Save the base oil, add bean paste, pickled ginger, pickled sea pepper, Chinese pepper, white sugar, and stir-fry until fragrant;
6. Add water, pour the peeled and sliced loofah;
7. Cook on medium heat until the loofah is soft and add the beautiful frog;
8. Boil for five or six minutes, add chicken essence, mix well, pour into soup pot, add shallots, sea pepper noodles, pepper noodles, white sesame seeds;
9. Boil the oil to 80 to 90% of the heat and pour on it.
Tips:Frog oil has the effect of removing fishy and water retention, and it is not easy to be boiled and the meat is tender.
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