1. Mince the green onion, ginger, and garlic and set aside.
2. Wash the frogs and drain the water, peel the potatoes and cut into polygonal pieces, and cut the dried tofu into 1 cm wide strips for later use.
3. Heat the oil in a wok to 7 minutes, add red pepper, peppercorns, star anise, green onion, and ginger and stir fry until fragrant.
4. Then add bean paste and frogs, stir fry, add appropriate amount of water, dried tofu, potato cubes, simmer for 10 minutes, add garlic and MSG, and then serve.
Tips:Slightly spicy, sauce-flavored stir-fry suitable for middle-aged and elderly friends, served with the staple rice.
