First marinate the bullfrog with seasonings for about 20 to 30 minutes, then add a layer of cornstarch (dry) and egg liquid (the color of the whole egg liquid is golden; the color of the egg white liquid is milky white. It depends on what you like. ), then add bread crumbs, fry until medium-cooked, and remove from the pan. Raise the oil temperature to 70% and fry quickly, then take it out of the pan. By the way, let me tell you a little tip. When preparing the egg liquid, in addition to the cornstarch, add a small amount of glutinous rice flour, so that the fried food will be completely crispy on the outside and tender on the inside.