1. Ingredients: three bullfrogs, appropriate amount of pepper, appropriate amount of cinnamon, 3 bay leaves and 4 star anise, appropriate amount of bean paste, appropriate amount of dried chili, appropriate amount of oil, a small amount of green onions, a small amount of ginger, an appropriate amount of cooking wine, Onion half.

2. Wash the side dishes, cut them and put them on a plate. Add appropriate amount of cooking wine, salt, white pepper, onions and ginger to the bullfrogs and marinate them for later use.

3. Heat Sichuan peppercorns, cinnamon bark, bay leaves, star anise, dried chili peppers, and bean paste in a pot until fragrant.

4. Pour in the bullfrog, pour water around the pot, and cook over medium heat.

5. Add oil to the pot. Remove from the pot and add chopped green onion, white sesame seeds, onions and chilies to garnish.