1. Wash the bullfrog and cut into pieces for later use.
2. Wash the green pepper and cut into sections, smash the garlic, shred the ginger, cut the green onion into sections, and break the millet into sections for later use.
3. Put the bottom oil in the pot, add the onion, ginger, garlic, and millet and stir fry for a spicy flavor.
4. Add the bullfrog and stir fry until the color changes.
5. Add water, dark soy sauce, light soy sauce, vinegar, rock sugar, and huadiao to simmer. Add green pepper when the soup is running out.
6. When the soup is dry, add salt to taste.
Tips:1. The bullfrog pieces I cut are relatively large, so the simmering time is longer.
2. I didn't add pepper, I think it would be better to add some pepper. If you add pepper, add it when you stir-fry the onion, ginger, garlic, and millet.
3. The scallions I use can be replaced with scallions.
