2. Accessories: 20 grams of pepper and 20 grams of red pepper.

3, seasoning: 50 grams of salad oil, salt, a little onion, 5 grams of pepper, cooking wine, sugar.

4. Wash the bullfrog meat, cut it into pieces about 3 cm square, and mix well with salt and cooking wine. Wash green pepper and red pepper and cut into horse ears.

5. Wash the pot and put it on the fire, add the refined oil to heat it to 40% to 50%, add the bullfrog pieces, stir-fry until the seeds are loose and white, then add the green pepper and pepper and continue to stir-fry until the green pepper is cut off, add the soy sauce and sugar, add the onion, stir-fry the bullfrog until the color is red, and take it out of the pot.