1. When buying bullfrogs, ask the stall vendor to kill the head, viscera and skin (you can accept the bullfrog skin or bring it back for cooking). After washing, chop it into small pieces for use.
2. Mix the bullfrog with the seasoning shown in the bullfrog marinade, marinate for 20 minutes.
3. Peel and cut luffa and lettuce into even strips. Cut dried peppers and celery into small sections, pickled ginger into small pieces, peeled garlic into large pieces for use.
4. Scald the loofah and lettuce, drain the water, and put it into a large bowl.
5. Put 20ml oil in the wok and stir fry ginger, garlic and celery. Add in Pixian Douban and stir fry red oil. Add 200ml boiling water.
6. Season with oyster sauce, soy sauce, salt and sugar. Put the salted bullfrogs into the pot and boil.
7. Dry starch 8-10g, add some water to make water starch, pour into the boiled bullfrog pot, thicken the sauce, then pour into the bowl which has been paved with Loofah and lettuce.
8. Wash the wok, put in the remaining 80ml oil, pour in the dried pepper section, prickly ash and pickled pepper in turn, heat it to give the fragrance, pour it into the bullfrog bowl immediately while it is hot, and then eat it.