1. Bullfrogs are processed and slaughtered into large pieces.
2. After the silver carp is processed, the head is broken, the meat is sliced, the belly is cut, and the bone is slaughtered.
3. Rinse the bullfrog and fish until the water is clear;
4. Put cooking wine, pepper, salt;
5. Grasp evenly to stick to your hands;
6. Put the marinated fish wraps;
7. Grab and mix evenly, set aside for ten minutes.
8. Heat oil on low heat, add green pepper fish base material and stir fry to create a fragrance;
9. Put in the fish head, add enough water, and bring it to a boil;
10. Adjust to medium heat, add bullfrog meat, fish belly strips, and fish bones respectively;
11. Boil for about five minutes, then add to the soup pot;
12. Turn down the heat and add the fish fillets separately;
13. When the soup boils slightly and the fish fillets rise, pour the soup into the soup bowl and sprinkle the green onions.
14. In another pot, heat the oil until it smokes, pour in the spicy buns and turn off the heat;
15. Spicy ingredients are fried and fragrant and poured into a soup pot before serving. You can cook other ingredients after eating the meat.
