Dry pot bullfrog is very delicious. Bullfrog meat add appropriate amount of salt and cooking wine marinade for 15 minutes, and then hit hard on the strength, and then add a little soy sauce color, add oyster sauce seasoning, and finally add starch, mix well and smear a little vegetable oil. Cut green pepper, red pepper and onion into small pieces, cut garlic into peanut-sized pieces, and slice ginger. Heat oil in a hot pan until it reaches 7-8%, add the bullfrogs and deep fry until golden brown, then remove from the pan. Pan left about 60 grams of vegetable oil, into the pepper, ginger and garlic, sautéed and then into the green and red peppers and onion chunks stir-fry to 5 mature into the dry pan sauce, chicken essence, soy sauce, oyster sauce, bullfrogs, stir-fry until fully cooked, and finally add sesame oil to the pot, super tasty.