1. Bullfrogs must be slaughtered fresh. If traders are allowed to slaughter, they must cook it within one hour after returning home, otherwise the meat will get old and affect the taste.

2. Little bullfrog is more delicious than big bullfrog. If possible, try to buy small bullfrogs.

Be sure to wash the blood after the bullfrog is killed.

4. Before cooking, mix well with starch and salt, then simmer with hot oil for not too long, and the starch will solidify. This is a very important step to ensure the freshness of bullfrog.

5. In addition to pickling bullfrog with starch, egg white, raw flour, tender meat powder and peanut oil are all good choices, which will make beef smoother and tender.