Cooking Steps

1. 

   Step1:Wash bullfrog and cut into segments according to joints.

2. 

   Step2:Add salt, a little white wine and marinate for half an hour to taste.

3. 

   Step3:Submerge the bullfrog. Cut the side dishes. Cut large sections of cilantro, lotus root, potato, celery, onion, pepper, and ginger.

4. 

   Step4:After submergence, drain the excess water and pour in cornmeal for sizing.

5. 

   Step5:As shown.

6. 

   Step6:Put oil in the pot. Heat the oil at 70-80% temperature. Fry until golden. Set aside.

7. 

   Step7:Use the remaining oil to fry the lotus root and potatoes until they are ripe and dehydrated. It's a third smaller than before.

8. 

   Step8:Leave some bottom oil in the pot. Put Pixian bean paste, hot pot bottom material, a little pepper (like hemp, put more). Stir until the oil is red. Add garlic and ginger. Then turn the heat. Pour in the sauce, sugar, wine and salt. Cook.

9. 

   Step9:Add bullfrog, potato, diced lotus root, celery, pepper and onion. Wrap the seasoning well.

10. 

    Step10:As shown.

11. 

    Step11:Before leaving the pot, add the parsley.

12. 

    Step12:A dry pot of wine, bibimbap, spicy and salty bullfrog is out of the pot.