Accessories: lotus root 1 knot, half lettuce, pepper (green 1 piece, millet spicy 8 pieces.

Seasoning: peanut oil, salt, ginger, garlic, star anise, dried Chili, soy sauce, ginger powder, thirteen spices, chafing dish base, pepper and sugar.

Production step editing

1, bullfrog peeled and chopped (very bloody, the seller will do it for you)

2. Slice the lotus root, peel and slice the lettuce, and slice the green pepper.

3. Add ginger powder, thirteen spices and salt to the bullfrog block, mix well, add starch and hang a thin slurry (ensure that the frog meat is intact when frying).

4. Burn the peanut oil to 70% heat, fry the bullfrog until it is slightly yellow and remove it.

5. Deep-fry the lotus root slices golden, and put them at the bottom of the casserole for later use (lotus root slices are not fried in the pan, but the soup is absorbed under the frog meat, but the taste is crisp after frying, and those who like soft taste can be fried in the pan)

6. Put a little oil in the wok, add ginger slices, garlic cloves, pepper and star anise and fry until fragrant.

7. Add dried peppers and chafing dish bottom materials and fry them.

8. Add the fried bullfrog and stir fry (don't turn it too frequently, the meat of the bullfrog is tender, and it will disperse if it is turned too frequently).

9. Add green pepper and millet pepper, turn to a small fire and slowly turn to taste.

10, add lettuce strips (the lettuce can be slightly fried and broken, and it will not be crisp after a long time)

1 1, add a little sugar, light soy sauce, stir well, collect juice and turn off the heat.

12. Pour the fried bullfrog into the lotus root slices and sprinkle with white sesame seeds.