1. Cut into small pieces, remove blood and rinse.
2. Millet spicy pickled peppers are set aside.
3. See the picture for backup.
4. spare.
5. Heat the pan with cold oil at 30% oil temperature and fry the pepper and garlic slices until fragrant. Place ginger skewers for a short fire and fragrant.
6. Add pickled pepper and millet over high heat, stir fry until the flavor comes out, add red oil.
7. Add the bullfrogs and stir-fry until they are dry. Add a little pepper to consume oil and have a little dark soy sauce.
8. When adding the broth, add it to the side of the pot. If there is no broth, add boiling water to the pot. Add the chicken essence until it tastes good. Boil for 3 minutes and open the lid. If it is too spicy, add a little sugar and a little vinegar, both in moderation.
9. When it tastes in the pot, leave a little bit of juice and pour into the chili and shallots to make the taste fresher and more attractive.
10. Sprinkle with green onions on the pot.
Tips:It's delicious and eaten, please keep it away if you like it, thank you.
Insufficiency, please advise and comment...😃😃😍
