Preparation materials: 400g of bullfrog, 80g of garlic moss, 80g of onion, 80g of lettuce, 60ml of oil, 30ml of cooking wine, 2g of salt, 4 cloves of garlic, 4 slices of ginger, 8 dried peppers, 4 star anise, chopped pepper 1 tablespoon, corn starch 1 tablespoon, Pixian bean.

Steps:

1. Wash the bullfrog, chop it into large pieces, and marinate it with salt, cooking wine, ginger slices and garlic slices for one hour.

2. Prepare seasoning.

3. Peel the lettuce, wash and cut into strips.

4. Slice the onion and shred the garlic moss.

5. After that, pour out the salted water and wrap it with raw flour.

6. Pour oil in a hot pot, and the oil temperature is 5 minutes hot.

7. Add the bullfrog and fry until the surface is raw, then take out the oil control.

8. Leave the base oil, first add ginger slices and garlic slices and stir-fry, then add bean paste and lobster sauce and stir-fry over low heat, then add star anise and dried pepper and stir-fry evenly.

9. Stir-fry the fragrance and pour in the shallots, garlic moss and lettuce.

10, stir-fry bullfrog evenly, and add appropriate amount of boiling water.

1 1, add chopped peppers, continue to simmer until the juice is drained, and then turn off the heat and take out the pot.

12, sprinkle with chopped green onion and serve.