1. Raw material: 350g bullfrog. Accessories: lettuce 150g (round leaves). Seasoning: green onion 10g, garlic 10g (white skin), ginger 5g, pepper 5g (dried red tip), cooking wine 15g, salt 4g, soy sauce 15g and chicken essence 2g.

2. Wash, peel and chop the bullfrog first;

3. Mix bullfrog with spicy powder and marinate for 15 minutes;

4. Stir-fry the bullfrog in a hot oil pan until it is jade white;

5. Continue to put the oil, then add the onion, ginger, garlic, pointed red pepper and spicy powder and stir-fry for fragrance;

6. Add a bowl of water and then add the soaked bullfrog;

7. Put cooking wine, salt and soy sauce in turn until they are almost cooked;

8. Add lettuce leaves and add some chicken essence to the pot.