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