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1. Cut the bullfrog into small pieces, add starch, cooking wine, soy sauce, and salt, mix well, and marinate for 20-30 minutes. (Pour out the water after marinating)
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2. Finely chop ginger, garlic, pepper, and garlic moss.
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3. Put oil in the pot (one third more oil than usual for cooking!), add the marinated bullfrog (don't pour the marinated water in), fry it over high heat until the meat is slightly yellow, and put it in a bowl.
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4. Leave some fried bullfrog oil in the pot, the ingredients (green and red chili, dried chili, ginger, garlic), half a spoon of bean paste, stir fry over medium heat.
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5. Pour the bullfrog and garlic moss into the pot in step 4 and stir-fry for half a minute on high heat. (The garlic moss must be put in this step, otherwise it will be easy to fry)
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6. Finally, put it on the plate~ (You can add green onion or coriander according to your personal taste) Fresh! Fragrant! hot! delicious!
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