Cooking Steps

1. 

   Step1:Bullfrog peeled and choppe

2. 

   Step2:Lotus root slices, lettuce peeled and sliced, green pepper slice

3. 

   Step3:Add thirteen spices, salt, starch and a little water to the bullfrog. Marinate for 15 minutes.

4. 

   Step4:Put oil in the pot. Heat it up to 70%. Fry the bullfrog to golden yellow. Take out.

5. 

   Step5:Fry the lotus root slices with oil. Take out the oil and spread it on the bottom of the casserole.

6. 

   Step6:Put a little oil in the pot. Add ginger, pepper, garlic and star anise to fry. Put some Pixian bean paste and dry pepper to stir well. Pour in the fried bullfrog. Don't stir it too often to avoid scattering the bullfrog meat. Add lettuce with green pepper. Stir fry slowly over low heat. Add in sugar, light soy sauce, stir well, collect juice and turn off the heat.

7. 

   Step7:Put it on the lotus root and sprinkle with sesame seeds.