Tools/materials: 4 bullfrogs, 2 parsley, perilla 1, onion, ginger and garlic, salt, chopped pepper 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon, soy sauce 1 spoon.

1. Wash the bullfrog, chop it into small pieces and measure the water. Add the right amount of salt, the right amount of chicken powder and the right amount of peanut oil to marinate for one hour in advance, so that the bullfrog is more delicious.

2. Prepare 3 slices of ginger, cut 1 root onion, and chop perilla for later use.

3. Put oil in a hot pot (you can put more oil), pour in the bullfrog, and fry the bullfrog on both sides until golden brown. Then put 1 tablespoon ginger, onion and chopped pepper in the middle of the pot (you can add more if you like spicy food or change it into millet pepper).

4. Add perilla and stir fry carefully. Do not fry the bullfrog, then add 65,438+0 tablespoons of soy sauce and 65,438+0 tablespoons of soy sauce (depending on your own situation, if you put too much salt in the pickling, you can not put soy sauce at this time, but always extract the color).

5. Cover the pot for 2 minutes, and finally add the coriander.