[sichuan Cuisine] Dry Pot Bullfrog
1.
Prepared materials.
2.
The washed bullfrogs are marinated with salt and white pepper for 15 minutes. The potatoes are peeled, washed and cut into strips, lettuce is peeled, washed and cut into strips, corn shoots are washed, dried peppers are washed, garlic is peeled, and ginger is sliced.
3.
Pour the oil in a pot and heat it to 50% heat. Add potatoes and baby corn and stir-fry until the potatoes are slightly yellow.
4.
Fry the bullfrogs until they are slightly yellow and remove.
5.
Saute ginger, dried chili and garlic in a little oil in a pot, add Sichuan spicy sauce and stir fry.
6.
Add lettuce strips and stir fry.
7.
Add potato chips and bamboo shoots, pour in cooking wine and light soy sauce, add a little sugar and stir fry.
8.
Finally, add the bullfrog and stir fry evenly.