Grilled Bullfrog with Lettuce

Overview

How to cook Grilled Bullfrog with Lettuce at home

The market stall owner will help butcher and cut it into pieces (I don’t want to see it too bloody), and you only need to rinse it thoroughly with water when you get home.
Add a small amount of salt, cooking wine, and dry starch, mix well with your hands, and marinate for 20 minutes.
Wash the green and red peppers and cut them into small rings. Cut the garlic cloves into small pieces. Peel and cut the ginger into small pieces.
Peel, wash and cut lettuce into cubes.
The spicy hotpot base is ready.
Heat the oil in the pan, add ginger slices, garlic cloves, a handful of peppercorns, and two small pieces of hot pot base ingredients and stir-fry until red oil comes out.
Add another spoonful of Pixian bean paste and stir-fry again until fragrant.
Add bullfrog and fry until cooked.
Add Xin and June fresh soy sauce and stir-fry together.
Add lettuce and stir-fry.
Add green and red peppers, and add appropriate seasonings according to personal taste. There is no need to add too much salt. You can add a small amount of white sugar and chicken essence.
Once plated, the finished product is overflowing with flavor!