1. The bullfrog cuts its head, tears the skin, removes the internal organs, and slaughters them into small lumps;
2. Add cooking wine, baking soda, pepper, and salt, and marinate for about ten minutes.
3. Peel the loofah, cut off the head and tail, and slice diagonally.
4. Heat oil, low heat, add spicy fish sauce and stir fry until fragrant;
5. Pour in the frog roux and stir fry over medium heat;
6. Pour the loofah slices and add water;
7. Big fire, cover, and burn for about ten minutes;
8. Put green onions;
9. Can be out of the pot.
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