How to make bullfrog in dry pot
Dried onion, ginger, garlic and chili chopped, potatoes Lettuce cut into sections, bullfrog marinated with salt and white pepper, wine and cornstarch for half an hour.
Marinate the bullfrogs by slapping them with cornstarch and frying them in a deep frying pan until golden brown on both sides.
Deep fry the potato bullfrogs and control the oil.
Stir-fry the onion, ginger, garlic and onion in a deep frying pan and then stir-fry a little bean paste in red oil, stir-fry the lettuce and potatoes, add wine, soy sauce, oyster sauce and sugar to taste, and finally stir-fry the bullfrog for a moment.
Sprinkle with white sesame coriander.