1. The bullfrog is peeled, gutted, and cut into pieces
2. The bullfrog is washed to remove blood streaks, marinated in salt and cooking wine for 20 minutes, and the rest of the ingredients are cut into pieces for later use
3. Rinse the marinated bullfrogs, stick the dried cornstarch and fry them in a frying pan until golden brown
4. Chinese pepper, cumin, dried chili, garlic, ginger slices and fry until fragrant, add appropriate amount of bean paste
5. Stir-fry seasoning
6. Pour the green peppers and potatoes
7. Then pour in the fried bullfrog, pour in the cooking wine, sugar, salt, and seasoning
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