Ingredients: Bullfrog, Pickled Pepper, Lettuce, Ginger Garlic, Millet Spicy and Onion.

Seasoning: oyster sauce, light soy sauce, white sugar, white pepper, starch, cooking wine and monosodium glutamate.

Practice:

1. Cut the bullfrog into pieces and add shredded ginger.

2. Half a spoonful of oyster sauce and 2 tablespoons of soy sauce.

3. Appropriate amount of white pepper

4. Cooking wine 1 spoon

5. Starch 1 spoon

6. Stir well and marinate for 20 minutes.

1. Cut ginger, garlic, millet, pickled peppers, appropriate amount of pickled pepper water and lettuce strips for later use.

2. Pour the hot oil into the pickled bullfrog and fry for 4-5 minutes on medium fire until golden.

3. Leave the bottom oil in the pot and pour in the ingredients to saute.

4. Pour in lettuce strips, half a spoonful of oyster sauce and 2 tablespoons of soy sauce.

5. Season with half a spoonful of sugar and a little chicken essence and stir well.

6. Add appropriate amount of boiled water for 3 minutes.

7. Add the fried bullfrog and boil for 5 minutes on low heat.

8. Put the parsley and onion in the pan.