-
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
