200g bullfrog
5g ginger slices
5g garlic slices
25g Pixian bean paste
30g red pepper
30g green pepper
5g cooking wine
20ml edible oil
5g raw extract


Step 1
Peeled bullfrog cut into pieces

Step 2
Slice ginger and garlic, red pepper and green pepper

Step 3
Pour in bullfrog and marinate with cooking wine for 10 minutes

Step 4
Pour oil into the pot, add ginger and garlic slices, saute over high heat, pour bullfrog and stir fry evenly

Step 5
Add bean paste, soy sauce, cooking wine, white granulated sugar and stir fry evenly