2. Put it in a bowl, pour in a little yellow wine, cooking wine and pepper, and marinate for about 30 minutes;

3. Wash onion, millet pepper and green pepper, shred onion, chop green pepper and millet pepper and put them into a bowl;

4. Wash the onion, ginger and garlic, cut the onion into small pieces, peel the ginger and cut into pieces, and peel the garlic without breaking. Wash perilla and put it in a bowl for later use.

5, hot pot, pour a lot of oil in the pot, wait until the oil temperature is hot, then pour the bullfrog into the pot and fry, medium and large fires can be used, which requires you to control the heat yourself;

6. When the bullfrog is fried to golden brown, take it out and put it in a bowl. This process takes about 10 minutes;

7. Pour out the excess oil in the pot, add ginger and garlic and stir fry. After stir fry, add a spoonful of Laoganma, then add the fried bullfrog and stir fry for about 10 minute, add a proper amount of salt and stir fry evenly, then add soy sauce and stir fry.

8. Add rice wine, green pepper and millet pepper and stir fry for about 5 minutes. Add onion and stir fry together.

9. Then add Chili powder and simmer in a bowl of clear water. After the fire boils, turn to low heat and simmer for about 10 minutes.

10, open the lid, collect the juice over high fire, sprinkle some chopped green onion, and a delicious perilla bullfrog is ready!