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Ingredients: crayfish, bullfrog, clams, lettuce, pickled pepper

Process the raw materials first, wash the crayfish and remove the heads, leaving the tails. Rinse the bullfrog and cut into small pieces. Peel the lettuce and cut into cubes. Set aside. I happened to have a little more bamboo shoots and cut them into cubes. Chop the pickled peppers and add a little chili oil.

Boil a pot of boiling water and add the diced lettuce and bamboo shoots together Boil the pot for easier cooking.

Bleach the clams as well, take them out and set aside.

Heat the pot, add a little more oil, fry the ginger slices until fragrant, and then fry the crayfish tails in the oil.

Heat the pot, add a little more oil, fry the ginger slices until fragrant, and then fry the crayfish tails in the oil

Leave a small amount of base oil in the pot, turn on medium-low heat, add pickled peppers and chili oil Stir fry.

When the red oil is stir-fried, add the crayfish tail and bullfrog to the pot and stir-fry. jpg?imageView2/2/w/300/interlace/1/q/75" alt="Quick appetizer - Step 8 of making spicy bullfrog, clams and lobster tail" width="300">

Put a small amount Stir-fry the lightly salted light soy sauce, sugar, and spicy fresh vegetables evenly. Add a small amount of boiling water and bring to a boil over high heat. Add the diced lettuce and bamboo shoots to the pan and stir-fry.

Put in the blanched clams, stir-fry for a while over high heat and it's ready to serve.

This dish is very suitable for drinking. After drinking the wine, it is also delicious to mix the soup with noodles.