1. gluttonous bullfrog: the bullfrog is processed and cleaned, then cut into pieces, stirred evenly with pepper, salt, starch and cooking wine, and marinated for 1 hour. Heat the oil in the pan, add ginger and garlic and stir-fry until fragrant, then add boiled fish seasoning bag, stir-fry the oil and add water to the bottom of the pan. Boil the water in the pot, pour in the lettuce after the water in the pot is boiled, take it out when it is half cooked, and then put it in the pot with the bullfrog to cook for 5 minutes. Then stir-fry garlic cloves, pepper granules and dried peppers in a wok and put them on the bullfrog and lettuce that are fished out of the soup.

2. Stir-fry the bullfrog: cut the bullfrog into pieces for later use, then pour oil into the pot, heat it, add onion, ginger and garlic, stir-fry until it changes color, and then take it out. Pour the oil from the pan again, stir-fry the chives and ginger again, then add the bullfrog pieces, stir-fry until the color changes, then add cooking wine, salt and light soy sauce and stir well. Add onion and stir-fry when the bullfrog is eight-cooked, add a little sugar and stir-fry quickly to taste, and then serve.

3. Dry pot bullfrog: After the bullfrog is cleaned, it is cut into pieces for later use. Then, stir-fry garlic slices, ginger and pepper in oil. Then, add the hot pot bottom material and bean paste in turn and stir-fry the red oil. Add bullfrog, stir-fry until it stops growing, add a little sugar, soy sauce and cooking wine to taste, then turn to low heat and simmer for 5 minutes to collect juice.