Handle the bullfrogs, remove the claws, drain the water home version of dry pot bullfrogs

Step 1

Cut small pieces and set aside home version of dry pot bullfrogs

Step 2

Add 3 tablespoons of cooking wine, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, add some shredded ginger, sprinkle with a moderate amount of black pepper powder. Cover with plastic wrap and marinate for 30 minutes (when the temperature is high, put it in the refrigerator to marinate) Home version of dry pot bullfrogs

Step 3

Take out the bullfrogs, scratch them with a little cornstarch, put a moderate amount of cooking oil in the pan, when the oil is hot, add the bullfrogs and fry them on medium heat. Step 5

Heat oil in a separate pan, add chopped garlic, ginger, chili pepper and pickled peppers, and sauté to bring out the aroma of the sauce.

Step 8

Open the lid and collect the juice over high heat, sprinkle in chopped green onion and cooked sesame seeds, and a fresh, spicy and delicious dry pot of bullfrogs is finished!