2, green bamboo shoots, water bamboo, white radish peeled, replaced by small pieces washed into the hot pot basin for later use.
3. Ginger is cut into nail slices, and onion is cut into the shape of "horse ears".
4. Put the wok on the stove, 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, add red soup, add monosodium glutamate, chicken essence, pepper and cooking wine, bring to a boil, and pour in green bamboo shoots, water bamboo shoots, sugar and chicken essence.