Material preparation: 500g bullfrog, 2 garlic, ginger 1, onion 1, carrot 1, coriander 1, proper amount of cooking wine, a little starch, etc.

1. Cut four bullfrogs into pieces, add ginger slices and marinate in cooking wine for half an hour.

2. Marinate the bullfrog, take out the ginger slices and add starch to catch evenly.

3. Fry in the oil pan until golden brown.

4. Cut the potatoes into strips, wrap them with starch, fry them in oil pan and take them out.

5, the oil in the pot is hot, add garlic cloves and stir fry, add a small piece of butter hot pot bottom material and stir fry to melt.

6. Pour in carrots, stir-fry onions, add previously fried bullfrogs and potatoes and mix well. Add soy sauce and coriander before cooking, and the fragrant dry pot bullfrog is ready.