Some people don’t like to eat bullfrog skin, but some people like it very much. I often fry the skin and meat together, it’s delicious. You can put some wild rice or bamboo shoots in it. Fry together. But don't fry it for a long time, otherwise it will taste very old. Bullfrog rot is a common disease caused by Streptococcus bacteria. When the disease occurs, the epidermis on the back and limbs of the sick frog can be ulcerated, and some eyeballs are covered with white mesh. So it is best not to eat the skin. Preparation method: 1. Slaughter the bullfrog, remove the head, skin, and internal organs, wash it, chop it into pieces, and season it with salt, pepper, dried bean powder, and cooking wine. Soak the red pepper, remove the stems and seeds and cut into sections, wash the green onions and cut into sections, soak the ginger and cut into ginger rice. 2. Heat the oil in the wok until it is 70% hot, put the bullfrog into the pan and remove it until it is slippery. Heat a little oil in a wok, add ginger, rice, and pickled pepper knots and stir-fry until fragrant. Add bullfrog, cook in cooking wine, add MSG, green onion knots, stir fry, and serve on a plate. Stir-fried bullfrog: First prepare a bullfrog, bamboo shoots and green peppers. Kill the bullfrog, chop it into pieces, boil it in water and then shake it out (to remove the blood), then pour a little oil into the pot. Add ginger slices and bullfrog. Stir fry. Add green pepper and bamboo shoot slices. Fry less. Just add a little rice wine and half a spoonful of water. Then add salt, MSG, a little sugar, and pepper. Wait until the water is halfway down. Just add some corn starch, pour sesame oil, and cook.