Bullfrog pot 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.

1) The bullfrog took out its head, cut it into 4 cm square pieces, and put it in a soup pot to soak in water. (2) Peel the green bamboo shoots, water bamboo and white radish, change them into small pieces, wash them and put them into a hot pot basin for later use. (3) Ginger is cut into nail slices, and onion is cut into "horse ears". (4) Put the wok in the oven, 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, stir-fry until it is crisp, add red soup, add monosodium glutamate, chicken essence, pepper and cooking wine, boil, and pour in green bamboo shoots and water bamboo shoots.