1. The bullfrog cuts its head, tears the skin, removes the internal organs, and slaughters them into small lumps;
2. Put the cooking wine, baking soda, pepper and salt, marinate for about ten minutes, add starch and mix well.
3. Heat the oil to 50% to 60% hot, add the frog lumps on a medium heat, and mark until the flesh changes color and remove.
4. Pour out the excess oil, add to low heat, add bean paste, ginger slices, pepper, sea pepper, white sugar and sauté until fragrant;
5. Pour in the frog meat tuo and natural thawed vegetable cubes, and add suitable clean water;
6. Boil on high heat for about five minutes, add green onions and sprinkle chicken essence;
7. Stir thoroughly to get out of the pot.
