1. The bullfrog cuts its head, tears the skin, removes its internal organs, and slaughters its four claws;
2. Cut into small pieces, add cooking wine, pepper, salt, and ginger shreds to mix well;
3. Add dry starch and grab evenly.
4. Shred the ginger, chop the pickled peppers, and cut the shallots into sections.
5. Heat oil, medium heat, pour into bullfrog;
6. Scrape it until the frog meat changes color and remove it.
7. Turn down the heat, add pepper, bean paste, sugar, pickled pepper and stir fragrant well;
8. Pour in shredded ginger, stir fry over medium heat until soft;
9. Pour in frog meat, add green onions, and add chicken essence;
10. Turn the heat evenly over the high heat and get out of the pot.
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