Ingredients: 1 scoop of seafood sauce, 2 coriander, 1 scoop of chili sauce, 1 bag of Flammulina velutipes, half onions, 2 scoops of salt, 5 pieces of Chinese prickly ash, 1 scoop of soy sauce, 1 scoop of sugar, half root of lettuce, 2 brook frogs, 1 potato, 1 scoop of soy sauce, 1 scoop of cooking wine.
Practice:
Peel and clean potatoes and cut them into pieces, peel and clean lettuce and cut them into pieces, and wash and cut onions into pieces. Rinse Flammulina velutipes, remove its roots and tear into small strips for use. Wash the frog and dice it for use.
Heat the oil in the pan, add onion and stir fry for a while, add potatoes and lettuce slices and stir fry for a while, then add Flammulina velutipes and stir fry until broken, dish out for standby.
Heat oil in a pan, stir fry ginger slices and Chinese prickly ash for a while, then stir fry chili sauce and seafood sauce to create a fragrance. Pour in the processed bullfrogs and stir evenly. Add cooking wine, soy sauce and light soy sauce, stir fry them evenly, pour them on the stir fried side dishes, sprinkle with coriander and serve.