Cut the bullfrog into small sections, and then with cooking wine, ginger marinade for a few minutes, rice first soaked in water for half an hour, and then put into the pressure cooker, pour the water first with a large fire to cook for about 10 minutes, and then into a small casserole to a small fire to simmer, and at the same time, also poured into the bullfrog, cook for half an hour or so on the completion of the pull, pay attention to the oh, bullfrogs into the pot before the cooking wine to be poured out, otherwise the taste of alcohol will be overly heavy, and then finally eat some sesame oil and parsley, and then a little salt, so that it is more delicious to eat. This is more delicious to eat