Main Ingredients:
Two pieces of frog meat (400g)

Supporting Ingredients:
200g Green Bamboo Shoots, 1 Egg, 100g Raw Starch

Seasoning Ingredients:
100g Young Ginger, 20g Pickled Ginger, 20g Pickled Chili Peppers, 20g Millet Peppers, 20g Red Chili Peppers

Seasonings:
50g Haoji Ginger and Chilli Sichuan Sauce, 10g Haoji Chicken Flavour Seasoning Granules, 5g Pepper Powder, 20g Cooking Wine, 2g Salt

Preparation Method:

1. Peel the frog meat and cut it into small pieces. Marinate with ginger, scallion, cooking wine, and salt for 1 hour. Drain the water and add egg white and raw starch to coat. Fry briefly in medium-hot oil and set aside.

2. Cut the green bamboo shoots into irregular chunks and boil in clean water until cooked. Transfer to a plate and set aside.

3. Heat an appropriate amount of oil in a pan. Add the shredded young ginger, pickled ginger, and pickled chili peppers. Stir-fry until fragrant. Add some water and pour in the Haoji Ginger and Chilli Sichuan Sauce. Incorporate the Haoji Chicken Flavour Seasoning Granules and pepper powder. Add the fried frog meat and simmer over low heat until well-flavored. Thicken the sauce slightly with water and starch, transfer to a plate, and sprinkle with shredded young ginger and red chili pepper shreds.

Taste Characteristics:
Unique flavor and rich taste.