Recipe for griddle-pot bullfrog: Ask the stall owner to kill the bullfrog alive, remove the internal organs, skin, and toes, wash it and cut it into pieces

Peel the potatoes and lettuce and cut them into strips. Cut coriander and green onion into sections; remove the outer layer of garlic, peel off the garlic head, and slice the ginger.

Put the bullfrog into a bowl, add a little salt and pepper, mix well and marinate for 15 minutes

Place in a hot pot Add enough oil, heat until 60%, fry the potato strips over low heat, take them out and set aside

Put some dry starch on the marinated bullfrog, put it in the oil pan and fry until it is slightly brown, take it out Set aside

Pour off the excess oil in the pot, leaving a little base oil, add onions, ginger, dried chili peppers, Sichuan peppercorns and garlic and saute until fragrant

Put a large spoonful of Sichuan Hunan beef chili sauce Or other hot sauce, stir-fry until fragrant, add lettuce and potatoes and stir-fry slightly

Add an appropriate amount of cooking wine, light soy sauce, and sugar to taste, add the fried bullfrog, stir-fry quickly, and sprinkle in coriander just paragraph