WEBVTT

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Marinate the bullfrog with salt and cooking wine

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

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Heat up the oil

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Coat the bullfrogs with the flour

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Deep-fry them

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Take them out when they are golden

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Deep-fry the potato chunks

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Ginger, garlic, pickled chili, broad bean

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Put the bullfrogs and the potatoes in the pot

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Light sou sauce, oyster sauce

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Water

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Chilis

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Out

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

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

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

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Very tender -The broad bean dominates the flavor

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The potato is good

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