1

Pixian watercress is chopped, the bottom material of butter hot pot is broken into small pieces, ginger is broken, a proper amount of halogen spices is washed, and dried peppers are washed for later use;

2

Heat oil in a thick-bottomed soup pot (which can stir-fry oil), add garlic and stir-fry until the skin turns yellow, add chopped watercress and stir-fry until the water is dry and tasteless, add hot pot bottom material and cook until it is fragrant, add dried pepper and pepper, stir-fry slowly with low fire until the fragrance is rich, and then add appropriate amount of water (it is advisable to wait until the bullfrog is cooked);

three

After the water boils, add halogen spices, white pepper, soy sauce and rock sugar, stir well, cover and stew for about 40 minutes;

four

Beat the bullfrog when cooking the marinade: wash and chop the bullfrog, and marinate it with a little salt, cooking wine, white pepper and old ginger slices for about 20 minutes;

five

Prepare a small basin of ice water (I use mineral water+ice pack);

six

Boil boiling water in a small pot, add bullfrog pieces and blanch until the bullfrog meat is cooked (visually, the leg meat is tight and slightly explosive, about three or four minutes, so it must be cooked thoroughly), drain and rinse off the floating foam, and soak in ice water for a few minutes;

seven

Drain the soaked bullfrog, pour it into the boiled salt water and soak it for about 4 hours, then take it out and put it on a plate and sprinkle it with coriander. Note: when pickling bullfrog, put less salt, this time not to taste, but to remove the fishy smell and increase the freshness; Don't put salt in the brine, taste it before turning off the fire, and the amount of salt should be adjusted for a long time, otherwise it won't be enough for the bullfrog to soak in (the salty taste of the bullfrog depends entirely on the brine).