1, materials: 2 bullfrogs, a little ginger, 3 cloves of garlic, appropriate amount of pickled peppers, appropriate amount of yellow pepper sauce 1 spoon, appropriate amount of red pepper, appropriate amount of broth or clear water or beer, bean sprouts 100g, mushrooms 100g, a little perilla, a little chopped green onion and pickled peppers.

2, ginger washed and sliced, garlic mashed, millet spicy washed and cut into sections, soaked in millet pepper, chopped green onion, perilla washed and cut into sections, and another spoonful of pickled pepper water.

3. Wash and drain the bean sprouts, and wash and cut the mushrooms for later use. This step can be omitted or replaced with your favorite dishes, such as lettuce and cucumber.

4. Cut the bullfrog into pieces, add salt and yellow wine or white wine to marinate evenly.

5. Add rapeseed oil to the pot. When the oil is hot, ginger and garlic are fragrant. If there is lard, it will be better and more fragrant.

6. Stir-fry the millet pepper and pickled pepper, add a spoonful of yellow pepper and stir-fry over low heat.

7. Add pickled pepper water, appropriate amount of broth or water to boil, or use beer. Boil the beer for a while to let the smell of the wine evaporate. Add appropriate amount of salt, vinegar and oyster sauce according to personal taste. White vinegar or rice vinegar is the best vinegar. Old vinegar will make the soup darker, and adding appropriate amount of sugar can refresh you.

8. Add side dishes, cook them, remove them and put them at the bottom of the bowl. Be careful that they taste slightly less than you like, because the soup will eventually boil and the side dishes will continue to mature.

9. Add perilla to the soup, cook it over high fire, add the pickled bullfrog to cook it, and finally sprinkle with chopped green onion or coriander.