1. Bullfrogs are slaughtered, their heads peeled and visceral removed, washed, chopped into pieces, and starched with salt, pepper, dried bean powder and cooking wine. Soak the red pepper, remove the stem and seed, cut into sections, wash the scallion and cut into sections, soak ginger and cut into ginger rice.
2. Heat the oil in the wok until 70% heat. Remove the bullfrog. Heat a little oil in the frying pan. Stir fry ginger rice and pickled peppers. Add bullfrog, cook cooking wine, put monosodium glutamate and scallion, and then turn the pan into a plate. Stir fried bullfrog 1. First prepare a bullfrog, bamboo shoots and green pepper.
3. Kill bullfrogs and chop them into pieces. Boil them in the water first and then wave them out (to remove the blood). Then pour a little oil into the pan. 3. Add ginger, bullfrog, stir fry, add green pepper and bamboo shoots, stir fry less.
4. Add a little rice wine and half a teaspoon of water.
5. Add salt, monosodium glutamate, a little sugar, and pepper. 6. When the water is half down, sprinkle some Gorgon powder and pour sesame oil out of the pot.