1. Ingredients list
2. Marinate with cooking wine, ginger and a little soy sauce for more than 20 minutes
3. Coprinus comatus sliced and set aside
4. Turn off the heat when the oil is hot, add a spoonful of bean paste and stir fry until fragrant
5. Add appropriate amount of sauerkraut and shallots and stir fry for a while
6. Add appropriate amount of water and bring to a boil
7. After the broth is boiled, pour in the marinated bullfrogs (Ps: Pour out the marinated broth in the bullfrogs before pouring the bullfrogs)
8. After pouring the bullfrogs, pour a spoonful of cooking wine
9. Two spoons of soy sauce
10. Add the right amount of Chinese pepper and braise together
11. After the soup is boiled, add the comatus comatus and cook together
12. Pour in the young ginger 5 minutes before turning off the heat
13. Pour the garlic paste before turning off the heat, then turn off the heat and put it on the plate
14. Serve and sprinkle with chopped green onion
Tips:The bullfrog should be cooked more to make sure it is cooked
