You don't need to blanch the bullfrog when you dry the pot, because blanching will destroy the protein inside the bullfrog, making it difficult to taste and the taste will be lighter. If it is directly salted and fried, the umami taste of the bullfrog will be preserved to a great extent, and the made bullfrog will be more delicious.

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Precautions:

Be sure to buy live bullfrogs. Because once the bullfrog dies, the bacteria in its body will multiply. Moreover, protein will decompose rapidly after the death of bullfrog, which not only reduces the nutritional value, but also produces harmful substances such as indole, sulfide, mercaptan, aldehyde and ketone, which are harmful to human health. Deal with it in time after purchase and cook it in time.

Be sure to cook it thoroughly, and never eat it raw or stir-fry it for a short time just because it is tender. Pay attention to hygiene during processing, and do not touch cooked food or raw food with containers, knives, chopping boards, rags and hands to prevent cross-contamination. When eating, you must pay attention to the cooking method, because bullfrogs contain more parasites and germs, so you must process them before eating.

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