Method: 1. Take two bullfrogs, remove their heads, skin and internal organs, and clean them. 2. Chop the bullfrog into pieces.

3. Cut the ginger into slices, flatten the garlic, and cut the green onions into sections. 4. Cut the red pepper into small sections and the green pepper into slices. 5. Turn on high heat, heat the pot, add oil after it is overheated, add sugar after the oil is 50%. Fry until the color of sugar comes out. 6. After the sugar color is cooked, add the bullfrog and stir-fry until the bullfrog is evenly coated in the sugar color. 7. Add onion, ginger, garlic and thirteen spices and continue to stir-fry until fragrant. 8. Add water to the pot until the water covers the bullfrog. 9. Before the juice is reduced, add green and red peppers, add salt and stir-fry until the peppers are cooked. 10. Add chicken essence to enhance the flavor before serving, and the braised bullfrog is ready.