1. Clean the bullfrog, remove the claws, and drain the water
2. Cut into small pieces for later use
3. Add 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of steamed fish soy sauce, add some shredded ginger, and sprinkle some black pepper. Cover with plastic wrap and marinate for 30 minutes (please put in the refrigerator to marinate when the temperature is high)
4. Take out the bullfrog, grab it with a small amount of cornstarch, put an appropriate amount of cooking oil in the pot, add the bullfrog to the medium heat and fry slowly after the oil is hot
5. Flip and fry until golden on both sides
6. Heat oil in another pot, add the chopped garlic, ginger, spicy millet and pickled pepper, stir fry for a fragrance
7. Pour in the fried bullfrog, stir fry, add soy sauce
8. Fry the bullfrogs in a pot on high heat for 2 minutes, pour into a dry pot, add half a cup of boiling water, about 150ml, cover, boil on high heat, turn to low heat and simmer for 8-10 minutes
9. Open the lid and collect the juice, sprinkle chopped green onion and cooked sesame seeds, a spicy and delicious dry pot bullfrog is finished!
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