Greedy Toad is a widely popular dishfrom Sichuan cuisine..The young frogs are fresh and tender,paired with green Szechuan pepper,dried red chili,and pickled green peppers, ginger,as well as twenty other seasonings:prepared through cooking,it is both numbing and spicy.

Seasoning: prepared,Greedy Toad has a proper numbing and spicy taste,with tender meat that is fragrant and suitable for consumption.The mouth-watering frog has a proper numbing and spicy taste, with tender meat and rich nutrition, offering diuretic and detoxifying effects.

Greedy Toad features savory and spicy flavors,

fine texture, rich nutrition, and benefits such as diuretic effects and detoxification.FrogThe ingredients and tools used in making Greedy Toadare mainly:(500 grams)

Main Ingredients:Frog meat (900 grams)Tendrils of (500 grams)(2 tablespoons) Sichuan pepper (20 grams) Dried chili (8 grams) Sichuan peppercorns (6 grams) Ginger (10 grams) Salt (2 grams)Seasonings:Dried red chili bean paste (2 tablespoons)

Szechuan peppercorns (20 grams)

Dried red peppers (8 grams)

Szechuan pepper (6 grams)

Ginger (10 grams)

Salt (2 grams)Sugar (5 grams)Garlic cloves (20 grams)

Large onion (10 grams)

Rice wine (2 tablespoons)

6. Prepare the pickled chili peppers.

Kitchen Tools:

Soup pot, wok

9. Cook the, pickled chili peppers, dried chilies, and Sichuan peppercorns over medium heat for 1 minute. Add sugar and cooking wine,.How to make Greedy Toad:1. Prepare the ingredients.

2. Clean and cut the frogs, then prepare them for cooking.3. Marinate the prepared frogs with water starch and salt, letting them sit for five minutes.4. Boil a pot of water and blanch the marinated frogs.

5. Peel the, cut it into strips that are 4 cm long, 2 cm wide, and 1 cm thick.

6. Prepare pickled peppers.

7. Chop garlic cloves, ginger, and large onion into pieces for use.

8. Fry garlic cloves, old ginger, and large onion until fragrant in a pan that is seven-tenths full of oil.9. Add bean paste, pickled peppers, dried red peppers, Szechuan pepper, and cook for one minute over medium heat. Then add sugar, rice wine, chicken essence, and continue cooking on low heat for about three minutes.10. Add fresh broth to the pot and bring it to a boil. Place the and frog meat into the soup, simmering until cooked through.11. In another pan, add oil and fry Szechuan pepper and chili peppers until fragrant.