Marinate the bullfrog with salt and cooking wine

Cut the potatoes into chunks to make it easy to cook them

Heat up the oil

Coat the bullfrogs with the flour

Deep-fry them

Take them out when they are golden

Deep-fry the potato chunks

Ginger, garlic, pickled chili, broad bean

Put the bullfrogs and the potatoes in the pot

Light sou sauce, oyster sauce

Water

Chilis

Out

Bro, come to eat. The bullfrogs, we didn't finish then last time

Not too many -After removing the heads, the meat is not too much

The broad bean made it better -Not too many -We can buy more next time, the bullfrog is not expensive now

Very tender -The broad bean dominates the flavor

The potato is good

*They said it was cold today and they were wearing thick clothes