1. Clean the peeled and decapitated bullfrog, and rinse the bleeding water repeatedly with clear water. Try to choose a slightly larger bullfrog, which is too small and has no meat. When buying, the stall owner usually helps to slaughter and clean up. If you are afraid of blood, buy a stall owner to deal with it! I don't usually kill creatures, because there is really no way to do it.

2. Wash the bloody bullfrog to control the water, and then cut it into pieces of uniform size. Smaller ones will be more convenient to taste. Like big pieces, they can be pickled for a long time.

3. Put the cut bullfrog into a bowl, add 1 tablespoon soy sauce, 1 tablespoon oil consumption, a little pepper, a tablespoon starch and an egg white, and stir well with chopsticks.

4. After the pot is hot, put a proper amount of cooking oil. When the oil temperature is 50% hot, fry the pickled bullfrog in the pot for half a minute and then take it out. Bullfrogs don't need to be completely fried, but they need post-processing. The meat is tender.

5. Leave a little base oil in the pot, add the chopped ginger and garlic and stir fry over low heat. Ginger and garlic can be a little more.

6. Then add 1 spoon of soy sauce and stir-fry until fragrant. This is maotai bean paste, not spicy. If you like Chili, you can use Laoganma or red bean paste instead. Those who like Chili peppers can put them down with ginger and garlic.

7. Then add the fried bullfrog, stir-fry it for a few times over high fire until the bullfrog changes color, add a proper amount of beer, bring it to a boil over high fire, and turn to low heat.

8. When the soup is almost cooked, add chopped green and red pepper pieces and stir fry with high fire.

9. Finally, add 1 tablespoon soy sauce, 1 tablespoon edible salt, a little sugar and pepper to taste, and then add the prepared shallots and stir fry a few times.

A very fresh and tender sauce-flavored bullfrog is ready, suitable for friends who don't eat spicy food. Would you like to have a try?