1. Wash the bullfrog and cut into pieces.
2. Cut the rice cake in half.
3. Stir fried ginger slices with oil in the pot.
4. Add the bullfrog and stir fry for a while.
5. After the bullfrog is cooked, add some water, then add the rice cake and stir fry.
6. Add a spoonful of Pixian bean paste.
7. Then add the right amount of sugar, salt, and chicken essence and stir fry together.
8. Collect the juice over the fire, and finally sprinkle the chopped green onion.
9. Out of the pot.
10. Finished product.
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