1, raw materials: bullfrog 1500g, green bamboo shoots 200g, water bamboo 200g and white radish 200g. Seasoning: refined oil 100g, ginger 5g, garlic 5g, onion 5g, dried pepper 5g, pepper 3g, rock sugar 3g, Pixian watercress 100g, monosodium glutamate 10g, chicken essence 20g, cooking wine 20g, pepper 5g and red soup 2g.

2. The bullfrog slaughtered the internal organs of the head, chopped them into 4 cm square pieces, picked them up and put them in the soup pot.

3, green bamboo shoots, water bamboo, white radish peeled, replaced by small pieces washed into the hot pot basin for later use.

4. Ginger is cut into nail slices, and onion is cut into the shape of "horse ears".

5. Put the wok on the stove, heat it with oil, add watercress, ginger slices, onion, pepper and dried pepper, stir-fry until it is fragrant red, add bullfrog meat, whole garlic and rock sugar, add red soup, add monosodium glutamate, chicken essence, pepper and cooking wine, bring to a boil, and pour in green bamboo shoots, water bamboo shoots, sugar and chicken essence.