Bullfrog with pickled peppers practice is as follows:

Ingredients: 1 bullfrog, 1 spiced lettuce, 7 to 8 red bell peppers, 5 wild peppers, 3 grams of salt, 3 grams of chicken broth, 1 egg white, 10 grams of dry cornstarch, 350 grams of beer, 10 grams of red vinegar, 10 grams of ginger and garlic each.

Step 1, prepare the ingredients, bullfrog, chopped pieces, lettuce cut into pieces of rolling knife, wild peppers cut into sections, red bell pepper, green onions, ginger and garlic, 50 grams of red oil.

Step 2: Marinate the bullfrog with salt, chicken essence, beer, egg white and cornstarch for 5 minutes.

Step 3: Heat the oil in a cold pan and add the bullfrogs into the oil when the temperature is almost 4 to 5 degrees Celsius, then pour out the oil.

Step 4: Remove the frog from the oil.

Step 5, hot pan into the red oil into the onion, ginger and garlic, hot pepper, wild peppers, red pepper stir-fried aroma sautéed out of the red oil.

Step 6, put the beer into the bullfrog, lettuce seasoning, cook for 3 to 5 minutes, hook a little water starch into the white vinegar.

Step 7: Put a little parsley on the plate.