Cooking Steps

1. 

   Step1:The bullfrog slaughters cleanly. The bullfrog slaughters the method. Put the bullfrog on the chopping board. Hold the bullfrog in the left hand. Hold the knife in the right hand. Make a cut between the head and the forelimb of the bullfrog. Press the bullfrog with the following knife. Pull the bullfrog with the left hand from the opening. Pull the skin off. Press the knife firmly on the head. Pull the body back. The head and the front skin are removed. Take out the internal organs and wash them. Typing seems to be very troublesome In fact, it's very simple. A chef who usually kills bullfrogs can kill five or six in one minut

2. 

   Step2:Cut the bullfrogs into small pieces. Put a little salt, chicken essence, cooking wine, pepper and starch into sections. Start the pot and heat it up. Put in water and boil it. Put the bullfrogs in boiling water and take out. Put the oil in the pot and burn it for 50%. Put in the loofahs and fry them. Take out and put them into the bottom of the bowl. After the loofahs are fried, the oil temperature drops to about 30% of the oil temperature. Put in the bullfrog oil

3. 

   Step3:Start to stir fry. Put a little bottom oil in the clean pot. Put in onion, ginger, garlic, bean paste, stir fry. Put in a little chili noodles. Add water to boil. Start to flavor. Put in a little chicken essence, monosodium glutamate, pepper, spicy fish ingredients (the fish ingredients I used are cooked by myself. They are sold in the market). A little old soy sauce (colored). Put in bullfrog and cook slightly. Then pour all into the pot with Loofah. Wash the pot. Put in a little oil. Put in chilli flower Stir fry with pepper. Stir fry on bullfrog. Sprinkle with scallio