1. Cut the bullfrogs and marinate them with salt, cooking wine and pepper for half an hour
2. Lettuce cut
3. Cut green and red peppers
4. Ginger shreds in hot oil pan
5. Stir-fry the bullfrogs, add cooking wine, and add water to a bowl
6. Add millet pepper, add mushrooms, add wolfberry
7. Add salt, MSG and pepper, bring to a boil, add lettuce and green and red pepper
8. Boil, out of the pot
