This way of making bullfrog soup is the best for the hot days now, the soup is hot and sour and appetizing but also filling

Prepare the main ingredients: 3 bullfrogs, lettuce, udon noodles, green chili peppers, millet chili; auxiliary ingredients: seasoning oil, cooking wine, light soy sauce, oyster sauce, salt, white pepper, cornstarch, Kim chowder sauce, soup stock

The bullfrogs are processed cleanly and then cut into small pieces, add the cooking wine, salt, white pepper, light soy sauce, oyster sauce and mix the seasonings well and then put into the refrigerator for an hour to marinate in flavor

Take the bullfrogs to the refrigerator for an hour. pepper, soy sauce, oyster sauce

Mix the seasonings well and put it into the refrigerator for 2 hours to marinate

Start a frying pan, put in the marinated bullfrogs and deep fry them until they turn brown, then drain the oil and set aside

Start another frying pan, put in the minced garlic and stir, then add in the appropriate amount of Golden Soup Sauce and soup stock

Then add in the appropriate amount of water and bring to a boil, and put in the lettuce slices cut in advance to bring to a boil again. Add the sliced lettuce and bring to a boil again

Finally, add the bullfrogs that have been oiled and simmered for a few minutes, add some salt to taste

Boil the water in another pot and add the vacuum-packed udon noodles that you bought from the supermarket

When the noodles come to a boil, pull them out of the pot, drain them, and then put them into a casserole dish

Pour the bullfrogs that have just been cooked into the casserole dish along with the broth, and then sprinkle a few red chili pepper rings and chopped green onions on top of the water. Red pepper rings and chopped green onion

Take a taste, the bullfrog meat is tender, coated with sour juice, really appetizing! And with some udon noodles soaked in the soup, it's really tasty and filling