Boiling bullfrogs is a common practice.

The common practice of boiling bullfrogs is as follows.

1. The bullfrog is slaughtered, peeled, washed and cut into pieces. Season with salt, white pepper, ginger and cooking wine for 30 minutes.

2. Wash the loofah and cut the blade into an oblique angle.

3. Wash dried peppers, pickled peppers, garlic, ginger and onions, and cut them into sections for later use.

4. Turn on medium heat, heat vegetable oil and lard in a wok, and add dried pepper, pepper, pickled pepper, garlic and ginger.

5. Add Pixian watercress and stir fry for fragrance.

6. Add bullfrog and stir fry, and add a little vinegar and sugar to taste.

7. Stir fry for 5 minutes, then add water to boil.

8. After boiling for 20 minutes, add loofah and continue cooking for 5 minutes.

9. Turn off the fire, add chopped green onion and chicken essence, mix well and put in the pot.