Cooking Steps

1. 

   Step1:Wash and chop bullfrogs. Marinate with onion, ginger, cooking wine and salt for 20 minutes. Paste with cornflour.

2. 

   Step2:Heat 5% of the oil in the pan. Slide in bullfrog 7 and remove.

3. 

   Step3:Add oil in the pot. Stir fry the onion, ginger, garlic, bell pepper and fresh pepper to give the fragrance. Heat the bullfrog, cooking wine, high soup and seasoning with a small fire until the bullfrog is mature. Mix the flavor with chicken essence. Pour the red oil and stir fry the millet pepper and put the fried lotus root slices in the basin.