Ingredients: 3 bullfrogs and half a catty of shrimp.

Side dishes: lettuce, lotus root and rice cake.

Steps to end congratulations:

1. Wash bullfrog, cut into pieces, add minced garlic, 2 tablespoons cooking wine, 1 tablespoon soy sauce, 1 tablespoon salt, half a tablespoon sugar and pepper, mix well, add 2 tablespoons corn flour, and marinate for 15 minutes.

2. After the shrimps are fished out, it is necessary to open the back to remove the shrimp line, and marinate as above 15 minutes.

3. Cut the lettuce into sections and slice the lotus root for later use.

4, garlic cloves mashed, half an onion cut into pieces, a small piece of hot pot bottom material for use.

5. Pour the hot oil in the pot into the bullfrog and shrimp, fry for 3 minutes, and take it out for later use. Pour it into Nianlu buried cake, fry it 1 min, and then take it out.

6. Leave the bottom oil in the pot, add garlic cloves, onion and chafing dish bottom material to stir fry until fragrant, add lettuce and lotus root, and add 1 tablespoon soy sauce, 1 tablespoon soy sauce, 1 tablespoon salt, 1 tablespoon sugar and 1 bowl.

7. Pour in the bullfrog, close the shrimp and cook the rice cake for 2 minutes. Add onions and white sesame seeds to the fire and you can cook!