The most authentic way to cook bullfrog in a dry pot is as follows: clean the fresh bullfrog you bought, then chop off the nails, and then chop it into large pieces; when chopping the bullfrog, please use the knife at the joints so that the meat will not fall apart easily.

Put the chopped bullfrog into a large basin, then add ginger slices, green onion segments, salt, an appropriate amount of Huadiao wine, and a little pepper to taste. Mix well. During the mixing process, squeeze out the juice from the green onion and ginger, then marinate for 10 minutes;

After marinating, pick out the ginger slices and green onion segments inside, pour out the excess water, then add a little oyster sauce, light soy sauce, chicken essence, and cornstarch, mix well and set aside.

Prepare a potato, clean it, and cut it into thin slices of about 2 mm; clean a section of lotus root, remove the skin, and cut it into thin slices about the same thickness as the potato slices.

Then put the cut potato slices and lotus root slices into the water and wash them again to remove the starch and lotus root starch on the surface. After washing, take them out to drain and set aside.

Pour out the excess oil in the pot, leaving a little base oil; put a piece of hot pot base into the pot, stir-fry it, add a spoonful of spicy sauce and a spoonful of Laoganma black beans, stir-fry together until the aroma is released; then add in

Add the prepared ingredients into the pot, stir-fry them together until fragrant, then add a little oyster sauce and Huadiao wine. After the aroma is released, add a little sugar to enhance the freshness. It is best to add a little chicken essence and light soy sauce for seasoning, and stir evenly with a spoon.

Bullfrog Morphological Characteristics The adult body length of the bullfrog is generally between 70-170 mm, and the maximum length can be more than 200 mm. It is one of the largest frogs in existence.

The skin is usually smooth, without dorsal folds, and the snout is broad and rounded.

The female's eardrum is about the same size as the eye, while the male's is significantly larger than the eye.

The fold runs from behind the eye around the top of the tympanic membrane to the armpit, especially in males.

The fourth toe is very long, and the web cannot fully reach the end of the toe.

Body color often varies greatly depending on the region.

The back color ranges from green to brown, but is mostly green.

Usually mixed with brown spots, sometimes with gray or brown reticulated patterns.

The ventral surface is white, sometimes with gray spots, and there are often yellow stripes on the throat of the adult.

Bullfrogs were first introduced to my country in the late 1950s because of their high economic value.

Breeding bullfrogs has the advantages of fast growth, high yield and high efficiency. After nearly 20 years of rapid development, it has become one of the main species of special aquaculture in my country.