1. Mix rice wine, a little salt, ginger, pepper, cornstarch and marinate for more than half an hour.
2. When the oil is 80% hot, pour in the bullfrogs, stir-fry for one minute, and leave the oil in the pot...
3. Add green pepper, ginger, millet and stir-fry, pour in bullfrogs and continue to stir evenly, fry for a while, then add rock sugar, bean paste, chili, oil, thirteen spices, minced garlic, perilla leaves... fry
4. Pour half a bottle of canned beer, bring to a boil, add garlic leaves, green peppers, light soy sauce, etc. and mix well.
5. Collect juice
6. Loading
Tips:Shaoxing rice wine must be used, and it must be fried. It is best if it becomes a little yellow. Because the taste is light, no more salt, the bean paste and light soy sauce will be very salty, so pay attention to the salty taste if the taste is heavy.
