The bullfrog butchered the internal organs of its head, temporarily made into 4 cm square pieces, and put them into the soup pot and fished them up with water. Peel green bamboo shoots, water bamboo and white radish, change them into small pieces, wash them and put them into hot pot pots for later use. Ginger is cut into nail slices, and onion is cut into "horse ear" shape. Put the wok on the stove, add oil and heat it, add watercress, ginger, onion, pepper, dried pepper, stir-fry until fragrant and red, add bullfrog meat, whole garlic, crystal sugar, stir-fry, add red soup, add monosodium glutamate, chicken essence, pepper, cooking wine, boil, let out all the floating foam, and pour in green bamboo shoots, water bamboo shoots and white radish. Ingredients: bullfrog1500g, green bamboo shoots 200g, water bamboo 200g and white radish 200g. Seasoning: refined oil100g, ginger 5g, garlic 5g, onion 5g, dried chili 5g, pepper 3g, rock sugar 3g, Pixian watercress100g, monosodium glutamate10g, chicken essence 20g, cooking wine 20g, pepper 5g, pepper 5g. Special color: bullfrog hot pot flavor: spicy. Features: spicy and delicious, frog meat is smooth and tender. Exercise: (1) The bullfrog slaughters the internal organs of its head, temporarily cuts it into pieces 4 cm square, and then puts it into a soup pot and soaks it up. (2) Peel the green bamboo shoots, water bamboo and white radish, change them into small pieces, wash them and put them into a hot pot basin for later use. (3) Ginger is cut into nail slices, and onion is cut into a "horse ear" shape. (4) put the wok in the oven, add oil and heat, add watercress, ginger slices, onion, pepper and dried pepper, stir-fry until fragrant and red, add bullfrog meat, whole garlic, rock sugar, stir-fry until crisp, add red soup, add monosodium glutamate, chicken essence, pepper and cooking wine, bring to a boil, and pour in green bamboo shoots and water bamboo shoots.