The bullfrog is an animal of the family Ranidae (red frogs), known by the scientific name Rana catesbeiana, a solitary aquatic frog named for its loud call, and the largest frog in North America. It is the largest frog in North America. It is native to the eastern states of the United States, and has since been introduced to the western states and other countries. Some other large frogs are also called bullfrogs, such as the boxhead frog (R. adspersa or Pyxicephalas adspersa) in Africa and the tiger frog (R. tigrina) in India, as well as the fine-toed toads (Leptodactylidae) in South America. Bullfrogs have a green or brown body with a white to yellowish abdomen and black stripes on the limbs. The body is about 20 centimeters (8 inches) long, with hind limbs up to 25 centimeters (10 inches) long. Large adults weigh more than 0.5 kg (1 lb). They often live in or near still water. They breed in spring and lay their eggs in water. Tadpoles are greenish brown with dark spots. The tadpole stage lasts 13 years and is determined by climatic conditions. Many bullfrogs are eaten or used as experimental material. [Morphological features] The body shape is the same as that of the common frog, but the individuals are larger, with females up to 20 centimeters long and males 18 centimeters long, and the largest individuals up to 2 kilograms or more. The head is broad and flat. The head is broadly flattened. The mouth is terminal, and the muzzle is rounded and blunt. The eyes are protruding, divided into upper and lower parts, and there is a crepeable transient membrane on the lower eyelid, which can close the eyes. Dorsum slightly rough, with fine skin ribs. The limbs are stout, the forelimbs short and without webbing. Individual males have a conspicuous gray verrucous protuberance on the inner side of the first toe. The hind limbs are larger and webbed between the toes. Skin color varies with the living environment, usually greenish brown on the back and limbs, with dark brown markings on the back; bright green on the head and mouth margins; white on the ventral surface; the color under the throat varies with the male and female, with females mostly white, gray, or dark gray, and males golden yellow. It is named after its loud song, which sounds like a cow's bellowing at a distance. [Originally from North America, it was introduced to the interior of China from Cuba and Japan in 1959. At present, our country mainly rely on aquaculture production, all over the country are produced, mainly concentrated in Hunan, Jiangxi, Xinjiang, Sichuan, Hubei and other places. Commercial frogs are mainly in the fall and winter. [Economic value] Bullfrogs have the advantages of fast growth, delicious flavor, rich nutrition, high protein content, and are valuable food. It can also be exported for foreign exchange. Its skin can also be used for tanning, and its dirty can be used for medicine. Bullfrog grows fast, the meat is tender and flavorful, it is low-fat and high-protein high-level nutritional food. Frog skin can be made of high-grade leather, its turf is thin, soft, tough, is the manufacture of top quality wallets. It is an excellent raw material for making high quality wallets, belts, neckties, shoes, musical instruments and surgical threads. Frog entrails can be used medicinally, and frog oil can be used to make high-grade lubricating oil. Edible Recipes Pickled Pepper Bullfrog Ingredients: 500 grams of bullfrogs, 150 grams of green onions, 200 grams of salad oil, 10 grams of cooking wine, 10 grams of pickled ginger, 1 gram of salt, 150 grams of green onions, 2 grams of monosodium glutamate (MSG), 150 grams of pickled red chili peppers, pepper 1 gram of pepper, 20 grams of dried soybean flour. Production method: 1, bullfrog slaughtered head peeled gutted and washed, chopped into pieces, with salt, pepper, dry bean powder, cooking wine sizing flavor. Pickle red pepper, remove the seeds and cut into sections, wash and cut into sections of green onions, bubble ginger cut into ginger rice. 2, frying pan oil burned to seventy percent heat, the bullfrogs under the pot slipped off the raw fish. Frying pan under a little oil hot, under the bubble ginger rice, bubble pepper section fried flavor, under the bullfrog, cooking wine, put monosodium glutamate, scallion section of bumps turn the pot to plate can be. Stir fry bullfrogs First, prepare a bullfrog, bamboo shoots and green peppers. Bullfrog kill good chopping block, first under the water to boil a little on the volatile (to the bloody) and then pour a little oil in the pot. Put ginger, put the bullfrog. Stir fry for a while. Add green pepper and bamboo shoots. Stir fry a little. Add a little yellow wine, add half a spoon of water. Then add salt, MSG, a little sugar, and pepper. When the water goes down halfway. When half of the water goes down, hit some thickening powder, dripping sesame oil out of the pot, good. [Harm] Bullfrogs are natural enemies of amphibious creatures.