2. Bullfrog removes viscera, skin and toes, washes them and cuts them into pieces.

3. Peel and cut potatoes and lettuce, and cut parsley and onion; Peel garlic and slice ginger.

4. Put the bullfrog into a bowl, add a little salt and pepper, mix well and marinate 15 minutes.

5, put enough oil in the hot pot, burn to 60% heat, fry the potato chips with a small fire and remove them for later use.

6. Take some dried starch from the pickled bullfrog and fry it in the oil pan until it is slightly yellow.

7. Pour excess oil into the pot, leave a little base oil, and add onion, ginger, dried pepper, pepper and garlic to stir fry.

8. Stir-fry a tablespoon of Sichuan beef hot sauce or other hot sauces, add lettuce and potatoes and stir fry slightly.

9. Add appropriate amount of cooking wine, soy sauce and sugar to taste, put the fried bullfrog in, stir fry quickly and evenly, and sprinkle with coriander segments.