1. Choose fresh bullfrogs, wash, peel and cut into pieces, add salt and pepper powder in cooking wine and marinate for half an hour to remove fishy
2. The marinated bullfrogs fly in water for three minutes, then add the cooking wine to remove the fishy smell again
3. Heat oil in a pot, add ginger, garlic, green onion, and Chinese pepper, saute, add sauerkraut, and stir-fry the aroma.
4. Add the right amount of hot water to the sauerkraut and boil again. Add the bullfrog and cook for five minutes to fully taste, serve and serve!
Tips:Choose fresh bullfrogs. Chilled and dead bullfrogs are very smelly, and processing takes time and effort.
