Cut 800 g bullfrog into bite-sized pieces and marinate with 35 g Shaoxing wine, 5 g soy sauce, and 15 g cornstarch.
Cut 150 g bamboo shoots, 150 g bell peppers, 100 g celery, 20 g chili peppers, 30 g ginger, 30 g garlic, and 30 g scallion.
Heat 100 g frying oil in a wok and deep-fry the marinated bullfrog until golden brown, then drain.
Sesli anlatım, porsiyon ayarı ve daha fazlası
