Tools/Materials: 4 bullfrogs, 2 coriander, 1 perilla, appropriate amount of onion, ginger and garlic, appropriate amount of salt, 1 spoon of chopped pepper, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of soy sauce.

1. Wash the bullfrog, chop it into small pieces, and measure the moisture. Add the right amount of salt, the right amount of chicken powder and the right amount of peanut oil to marinate for one hour in advance, so that the bullfrog is more delicious.

2. Prepare 3 slices of ginger, cut 1 onion, and chop perilla for later use.

3. Put oil in a hot pot (you can put more oil), pour in the bullfrog, and fry the bullfrog on both sides until golden brown. Then put 1 spoon of ginger, onion and chopped pepper in the middle of the pot (if you like spicy food, you can put more or replace it with millet pepper).

4. Add perilla and stir fry carefully. Don't fry the bullfrog, then add 65,438+0 tablespoons of soy sauce and 65,438+0 tablespoons of soy sauce (depending on your own situation, if you put too much salt in the pickling, you can always extract the color without soy sauce).

5. Cover for 2 minutes, and finally add coriander.