1. Material: two bullfrogs (gross weight is about 500g), three garlic seeds, two ginger slices, three onions, potatoes 1, wax gourd 100g, prawns 200g, chicken feet 200g, three Chinese cabbage leaves, three spoonfuls of Handan bean paste, salt, monosodium glutamate, etc.

2. Steps: add a proper amount of salad oil to the hot pot (it is best to stir-fry more than usual, because there are many ingredients, which are easy to lose after a long time), and add bean paste to stir-fry until fragrant. Be careful not to be too old, because you will lose the fresh flavor of the bean paste.

3. Stir-fry the bean paste, pour in the wax gourd, potatoes, ginger and garlic, and roll a few times.

4. Add boiled water, Chinese cabbage leaves and raw materials, and cook for about 15 minutes on high fire, depending on whether the potatoes are cooked at 9 minutes. Add the right amount of salt, and be careful not to use too much, because the bean paste is also salty. It is best to adjust according to personal taste and add appropriate amount of sugar and monosodium glutamate.

5. After potatoes, wax gourd and Chinese cabbage are cooked, remove the ingredients and put the soup to boil. Pour in shrimps, chicken feet (it is best to steam chicken feet in advance, so that they are easy to taste) and chopped bullfrogs, and simmer for 15 minutes after boiling. Don't boil the soup.

6. After the bullfrog is cooked, season it according to taste, pour it into the pot together with the soup, sprinkle with chopped green onion and thirteen spices of Wang Shouyi, blanch it and pour 50g of salad oil on the food.