1. Slaughter the bullfrog, remove the skin and internal organs, wash and cut. Season with salt, white pepper, ginger and cooking wine for 30 minutes.

2. Loofah washed, cut diagonal blade.

3. Wash dried chili peppers, pickled peppers, garlic, ginger, green onions, cut and set aside.

4. Turn on the medium heat, frying pan under the vegetable oil, lard heating, add dried chili peppers, peppercorns, pickled peppers, garlic, ginger stir-frying pot.

5. Add PI county bean paste fried flavor.

6. Add the bullfrog and stir fry, add a small amount of vinegar, sugar to taste.

7. Stir-fry for 5 minutes, add water and cook over high heat.

8. Cook for 20 minutes, then add the loofah and continue to cook for 5 minutes.

9. Turn off the heat, add chopped green onion, chicken essence and mix well, and put into a pot.