1. All raw materials are washed and cut into pieces, and the bullfrog is pickled with cooking wine first. 2. After the pot is hot, add a proper amount of cooking oil. 3. Add hot pot bottom material after heating. 4. Stir-fry on low heat until the bottom of the hot pot melts and boils. 5. Take another pot and introduce the cooked hot pot bottom material. 6. Add ginger slices, garlic, green onions and appropriate amount of boiling water, and boil over low heat. 7. Add lotus root, bullfrog and coriander in turn. 8. After the pot is boiled, cook the bullfrog thoroughly and add the yuba. 9. Sprinkle with coriander after a while and start the pot.