1. Cut the bullfrog into pieces, add cooking wine and pepper to marinate for half an hour to remove the smell
2. Fly the bullfrog in water for three minutes and let it cool for later use. Cut sauerkraut into sections, add oil, garlic, chopped pepper and sauerkraut to fry until fragrant, add chicken essence, salt and pepper, add appropriate amount of hot water, and boil.
3. Add the bullfrog to the sauerkraut soup, continue to cook for three minutes, turn off the heat, serve, and serve!
Tips:It’s best to choose fresh bullfrogs. If they are chilled, they must be marinated and removed.