raw materials:

3 bullfrogs, 26 grams of loofah, 8 grams of soup, 6 grams of spice oil, 9 grams of spicy sauce, appropriate amount of salt, appropriate amount of chicken essence, a little pepper, 2 grams of cooking wine, appropriate amount of raw flour, 3 grams of dried pepper, 1 grams of pepper, 15 grams of minced garlic, a little coriander (onion) and a little cooked sesame. Loofah is peeled and cut into strips.

2. Boil the oil in a clean pot to 6% oil temperature, fry the loofah at the bottom of the oil control, raise the oil to 8% heat, marinate the bullfrog with salt, cooking wine and raw flour, and cook the oil until the oil is controlled.

3. Wash the pan, add about 8g of soup, add spicy sauce to boil to taste, remove the residue, add bullfrog to taste, take it out, pour it into a bowl, and sprinkle chives, sesame seeds and minced garlic on it.

4. Wash and heat the pot, add dried peppers and prickly ash, pour the fried incense on the bullfrog, and garnish with coriander to serve.