1. Prepare bullfrog, potatoes, lettuce, lotus root
2. Kill bullfrogs in the market, go home and wash them with clean water and cut them into small pieces
3. The bullfrogs are marinated with proper amount of cooking wine and salt for fifteen minutes, then drain the marinated water
4. After marinating to taste, add dark soy sauce + oyster sauce + pepper to taste, add starch and coat with a thin paste, and finally add green onion and ginger to marinate (starch is not added here, after marinating, then coat with dry starch , It can be fried in the pot)
5. Prepare 2 tablespoons of light soy sauce, 1 tablespoon of spicy bean paste, ginger and green onion, garlic cloves, Chinese pepper, one piece of bay leaf, one star anise, five millet peppers, cut into five pieces, and 13 fragrant
6. Peel and slice lotus root, lettuce into strips, potato slices and set aside
7. Put oil in the pan, the oil is 60% hot, add lotus root slices and potato slices to fry, fry until golden and serve
8. Fry the marinated bullfrogs in a frying pan. Heat the frying pan to 60% heat, then add the bullfrogs one by one. After the shape is set, soak in a low fire for 5 minutes. Finally, deep fry on a high fire until golden and crisp, and you can start the pan. ready
9. Pour a little oil in a hot pan, first saute the ginger, onion, garlic, star anise, pepper, millet, pepper and basil to fragrant, add lettuce and stir-fry until raw
10. Add the fried lotus root and potato chips, add the bean paste and stir-fry evenly
11. Pour the bullfrog, add light soy sauce, add salt and sugar to taste
12. Finally, sprinkle thirteen incense and it will be out of the pot
13. Put the coriander on the plate
