1. The main materials are ready;
2. Wash the bullfrogs and remove their internal organs, skin, toes, chop them into pieces, put them in a bowl, add a little salt and pepper, mix well and marinate for 15 minutes for later use;
3. Peel the potatoes and lettuce into strips, peel the garlic cloves and pat, slice the ginger, and shred the green onions for later use;
4. Put enough oil in the hot pot and cook until 60% of the heat. Fry the potato chips over a low heat and remove them for use;
5. Then pat the marinated bullfrogs with cornstarch, and fry them in a frying pan until they are slightly yellow and remove them for later use;
6. Leave a little base oil in the pot, add green onion, ginger, dried chili, pepper and garlic, and add a tablespoon of Axiangpo (Laoganma) spicy sauce until fragrant;
7. Add lettuce strips and potato strips and stir fry slightly;
8. Add appropriate amount of cooking wine, light soy sauce, sugar to taste, put the fried bullfrog in, and stir-fry quickly evenly;
9. Serve after stirring evenly. If there is a dry pan, put it in the dry pan, and sprinkle with shredded green onions.
Tips:1. If there is a dry pot at home, it is better to put it in the dry pot and heat it on a low heat;
2. Compared with hot pot and soup, this method is more flavorful, and the proportion of seasoning is better according to personal preference;
3. The reason why Axiangpo (Laoganma) spicy sauce is written is because these two types are actually fine. However, there are differences in taste, depending on which brand you prefer, which brand is used.
