How to burn the bullfrog:

1. First, wash the bullfrog and cut each garlic clove into two pieces.

2. Then heat the oil in the pan, add the ginger and saute the garlic cloves.

3. Pour in the bullfrog and stir-fry, and cook the cooking wine after the frog meat changes color slightly.

4. After stir-frying, add a proper amount of salt, add light soy sauce, add oyster sauce, and pour in boiling water, as long as the water is less than the frog.

5. Turn it down slightly to make the soup color evenly, and then add the pepper.

6. After the fire is boiled, add a proper amount of spicy hot pot seasoning according to the taste, cook until the juice is collected, pour in the chopped green and red thread, and stir fry quickly.

7. Add chicken essence and a small amount of white sugar for fresh extraction, and use water to thicken the starch.

Bullfrog is a large-scale edible frog, with tender meat, delicious taste and rich nutrition. Bullfrog is huge, fast growing and high yield. It is native to North America and Mexico, and has spread all over the world. It is the main breeding species of edible frogs everywhere.