griddle bullfrog (home edition) raw materials: bullfrog, potato, lettuce, coriander, dried pepper, ginger, onion, garlic and dried starch. Seasoning: salt, white pepper, Sichuan spicy sauce, pepper, cooking wine, soy sauce, sugar. Practice: 1. The bullfrog asks the stall owner to kill it alive, then remove the internal organs, skin and toes, wash it and cut it into pieces; 2, potatoes, lettuce were peeled and cut into strips, parsley, onion cut into sections; Remove the coat of garlic, peel off garlic and slice ginger; 3. Put the bullfrog into a bowl, add a little salt and pepper, mix well and marinate for 15 minutes; 4. Put enough oil into the hot pot, fry the potato chips with low heat until 6% heat, and then remove them for later use; 5. Take some dried starch from the pickled bullfrog, fry it in the oil pan until it is slightly yellow, and take it out for later use; 6. Pour excess oil into the pot, leave a little base oil, and add onion, ginger, dried pepper, pepper and garlic to saute; 7. Stir-fry a tablespoon of Chuanxiang beef hot sauce or other hot sauces, and add lettuce and potatoes to stir fry slightly; 8. Add a proper amount of cooking wine, soy sauce and sugar to taste, put the fried bullfrog in, stir fry quickly and evenly, and sprinkle with parsley.