1. Kill the jumping frog alive, wash it, chop it into small pieces, add cooking wine and white pepper, and marinate for about 30 minutes. Slice ginger and garlic. Tear the cabbage into large pieces and cut the cucumber into strips.

Heat oil in a pan. When it is 40% to 50% hot, add small peppers, dried peppers, ginger slices and garlic slices and stir-fry until fragrant.

3, jump frog, stir fry until the meat color turns white, add monosodium glutamate, pickled pepper, pickled pepper water, salt, white vinegar, soy sauce, water, put Qixian bean paste and stir well.

4, another pot, put cabbage and cucumber at the bottom of the pot, pour in the jumping frog and boil.

Spicy jumping frog is one of Mr. Lao She's favorite Sichuan dishes. Its soup is red, tender and fragrant. On the basis of its ancestral secret recipe, modern science and technology are added to carry on the inheritance and innovation, and a series of soup special hot pots are specially made, which are very suitable for the tastes of the people in the Central Plains. The exclusive secret spicy jumping frog in the store is original and delicious, and it brings multiple delicious enjoyment with various materials. The tender frog meat has a unique aroma, and the meat is tender and fresh, which is very tasty in the mouth. ........................................................................................................