The bullfrog slaughtered the internal organs of the head, temporarily made into 4 cm square pieces, put them in a soup pot and fished them up with water. Peel green bamboo shoots, water bamboo and white radish, change them into small pieces, wash them and put them in a hot pot for later use. Ginger is cut into nail slices, and onion is cut into "horse ears". Put a wok on a stove, heat it with oil, add watercress, ginger, onion, pepper and dried pepper, stir-fry until fragrant red, add bullfrog meat, whole garlic and crystal sugar, add red soup, add monosodium glutamate, chicken essence, pepper and cooking wine, boil, let out all floating foam, and pour in green bamboo shoots, water bamboo shoots and white radish. Ingredients: bullfrog1500g, green bamboo shoots 200g, water bamboo 200g, 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. Characteristic color: bullfrog hot pot flavor: spicy. Features: spicy and delicious, frog meat is smooth and tender. Exercise: (1) The bullfrog slaughters the internal organs of the head, temporarily cuts them into 4 cm square pieces, and puts them in a soup pot for soaking. (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.