1. The chopped bullfrogs are flavored with ginger, spring onions, pepper, salt, pepper, and cooking wine for half an hour
2. After half an hour, remove the ginger and green onions inside, and then lay the flour
3. Heat the pot first, pour the oil, then pour the bullfrogs and stir fry. Be sure to lower the oil temperature, otherwise the bullfrogs will get old.
4. Add oil to the pan and fry the ginger and garlic rice. After frying, add the pickled pepper and minced ginger until the aroma of pickled ginger comes out. Put a little sea pepper noodles, then add the bell pepper, stir fry together, and finally add some Water, boil it, it will make the flavor stronger
5. After boiling for a while, put bullfrogs, add salt, chicken essence, sugar, pepper, cooking wine to taste after a low fire, then change the high heat to collect the juice, add celery, and finally put MSG to thicken. Finally, put the pot on the plate, sprinkle with chopped green onions
