Morton

Moo-Frog is one of the best things about a homemade moo-frog, which is made of a variety of sauces, including long peppers, round peppers, peppers and pepper sauce, mixed with ginger fried. Spicy, ox-frogs pass through the sauce and smelly smell. Home-made frog formulations: 1, 2 barrels of vegetable oil (4.5 litres/barrel) are burned to smoke, 10 pounds of well-trained pork oil are burned to its full melting, two thirds of the mixed oil (prevent spilling of oil when it comes to cooking), 7 pounds of peppers, and long pepper sauce (composed with red peppers) are added to the blend when the temperature is reduced to 20%. 2. The fragrance of hot sauce in the pot, 20 pounds of cylindrical pepper sauce (composed with red bullet head) and 2 barrels (4.5 litres/barrel) of a platinum accelerator continue to boil, adding sufficient soy sauce in the dry pot, adding as much as possible to the asparagus of pepper (one of the specialty peppers in Sichuan Province and Guizhou Province, which matures to deep green, tastes heavier than peppers, especially som, and boils in advance). 3. Add cyanide (slashed with a knife in advance and cut to pieces) with 10 pounds and 12 bottles of hot pepper sauce. 4. The tan is then filled in a swab box, the membrane is stored in a freezer, and is available for use, and the whole setup is about an hour。