Sichuan Spicy Dry Pot Bullfrog

Pat the Bullfrog pieces dry. Marinate with 30g Shaoxing wine, 20g Light soy sauce, 5g Salt, White pepper, and Cornstarch. Mix well and set aside for 15 minutes.

Heat 100g Vegetable oil in a wok over medium-high heat. Once hot, carefully add the marinated Bullfrog pieces and fry until golden brown and cooked through, about 3-4 minutes. Remove the Bullfrog with a slotted spoon and set aside, draining excess oil.

In the same wok with the remaining oil, add the sliced Lotus root, sliced Potato, and Celery. Fry for 2-3 minutes until slightly softened and lightly browned. Remove the vegetables and set aside.