1. Ingredients: frog, luffa, ginger, garlic, shallot, cooking wine, perilla leaves, dried chili peppers, bean paste, soy sauce, sugar, oyster sauce, Sichuan peppercorns

2. Method : Wash the prepared frog in clean water, then cut it into small pieces and set it aside to drain the water and set aside. Then put the prepared onion, ginger and garlic in clean water, then cut the onion, ginger and garlic into pieces. Cut into pieces and set aside. Rinse the dried chilies in water and cut them into sections. Cut the perilla leaves into shreds. Peel the loofah and cut it into chunks. Add an appropriate amount of cooking oil to the pot and heat it up. Put the good bean paste, ginger and garlic in the pot and stir-fry until fragrant. After the fragrance comes out, put the prepared frog in the pot and add an appropriate amount of edible salt and stir-fry. Wait until the frog's meat gradually shrinks before adding it. Stew an appropriate amount of water. During the stewing process, you can add an appropriate amount of soy sauce, white sugar, oil, and cooking wine to simmer. After simmering for about 20 minutes, you can add the prepared loofah and purple glutinous rice. Put the Su Ye together in the pot and continue to stew. Generally, the frogs are already in a mature state at this time, so wait until the soup gradually reduces in juice after simmering for about five minutes before serving. Then add an appropriate amount of cooking oil to the pot and heat it up, then put the prepared Sichuan peppercorns into the pot and stir-fry until fragrant. After the fragrance overflows, pour it on the cooked frog meat, and then Add some chopped green onion and serve.