1. Pour the frog meat into beer and marinate for 10 minutes.
2. Shred lettuce and slice ginger.
3. Put a little oil in the pot, sauté ginger and garlic, add half a bag of hot pot ingredients, and sauté until fragrant.
4. Pour in water, add lettuce and bean sprouts, boil, remove the base, add frog meat, appropriate amount of pickled peppers, boil for 9 minutes on high heat, and pour into a bowl.
5. Put oil in the pot, add Chinese pepper, dried chili, fry until fragrant, pour it into a bowl, and sprinkle with chopped green onion.
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