The bullfrog butchers the internal organs of its head, temporarily cuts them into 4cm square pieces, and then puts them into a soup pot and soaks them up. 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, rock 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: 15 grams of bullfrog, 2 grams of green bamboo shoots, 2 grams of water bamboo and 2 grams of white radish. Seasoning: 1g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 5g of dried pepper, 3g of pepper, 3g of rock sugar, 1g of Pixian watercress, 1g of monosodium glutamate, 2g of chicken essence, 2g of cooking wine, 5g of pepper and 25g of red soup. 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 makes it into pieces 4 cm square, and 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.