Bullfrog is slaughtered piece with 3 grams salt, one gather Chinese prickly ash, one spoon cooking wine, broken souse of 5 grams old ginger aside stand-by.

Green cuts bar, garlic is patted sodden, ginger section, aniseed is mincing.

Onion, qing Gongjiao, cut diamonds. Tender ginger section.

Pickled Chinese cabbage is cut small, any of several hot spice plants of bubble of great capacity is mincing.

Boiler burns heat, put rapeseed oil 150 grams left and right sides.

Oil is burned to 8 into heat, guan Xiaohuo, put pickled Chinese cabbage, any of several hot spice plants of bubble of great capacity, thick broad-bean sauce, fry a red oil.

Put aniseed of green ginger garlic next, explode sweet.

Bullfrog Bi drops the moisture of souse.

Put into boiler, open conflagration to fry dry hydrosphere. Need 5-8 probably minute.

Hydrosphere closes after working, put unripe draw one spoon, about 5 grams. Fry to bullfrog chromatically.

Add boiled water right amount, bullfrog of half adj/LIT wide is advisable. Meantime needs to break up fry a few times, big baked wheaten cake comes tasty.

After Shang Zhishou is thick, put Qing Gongjiao, onion, tender ginger. Break up fry come to be born.

Can taste gustation to right now, look to whether increase salinity. Because of pickled Chinese cabbage, any of several hot spice plants of bubble of great capacity, thick broad-bean sauce, unripe smoke have salinity. Mine add 2 grams salt.

Vegetable is broken unripe, after Shang Zhishou is thick, involve fire. Put faces of a few Chinese prickly ash of gallinaceous essence gourmet powder to fry divide evenly to add delicacy.

Lubricious fragrance is fresh and tender give boiler. My home eats not hotly, such hot spend the child to be able to be accepted, bullfrog is adipose little, suit my easy fat constitution, still must control of course eat bit of meal less.