1. Ingredients: rice cake, bullfrog (washed), sliced ginger, green onion
2. Put the rice cake on the chopping board and cut into pieces, set aside.
3. Put the washed bullfrog on the chopping board and chop into pieces, set aside.
4. Pour the oil in the saucepan and heat it up, then put the ginger slices in the saucepan.
5. Then, add the chopped bullfrogs and add the right amount of cooking wine.
6. Stir fry.
7. Then, add an appropriate amount of water.
8. Bring to a boil until cooked.
9. Then, stir in the cut rice cakes and bring to a boil, and cook for 2 minutes.
10. Finally, add the right amount of Pixian bean paste.
11. Add the right amount of soy sauce.
12. Add the right amount of balsamic vinegar.
13. Add the right amount of sugar.
14. Add the right amount of salt.
15. Add the right amount of chicken essence.
16. Season and stir well.
17. Put in the green onions and serve.
18. Take out the pan and serve.
Tips:Add salt as appropriate.
Buy on JD
Buy on Amazon