1. The bullfrog turned and grabbed it with its claws. After washing, I peeled it and chopped it into big pieces. I only took the meat from my thigh.

2. Heat the oil in the pan, and put the field chicken in for frying. I don't use much oil because I'm afraid of wasting it.

It can be fried in a short time, and the frog meat will not be tender if it takes too long.

4. Stir-fry garlic in the oil pan. Put the bullfrog in the pot and stir fry over high heat. It's better to put more tree pepper and pepper. Because there are children in my family, it seriously affects the taste. You can sprinkle some cooked sesame seeds when you start the pot, which will taste better!

Steps of Sichuan sauce bullfrog

1. The bullfrog is slaughtered, washed and cut into large pieces, and pickled with salt, sugar, pepper and cooking wine;

2. Stir-fry salad oil, dried chilies and prickly ash in a pot, filter out chilies and prickly ash, put Jiang Mo and minced garlic in a pot, stir-fry minced pork, add bean sprouts, pickled mustard tuber, soy sauce, sugar and shrimp skin powder (minced shrimp skin) to taste, and thicken with a little water starch.

3. Add eggs and a little corn flour to the pickled bullfrog blocks, grab them evenly, fry them in an oil pan until the surface is golden and crisp, and then stir-fry them evenly with Sichuan sauce.