How to cook boiled bullfrog in authentic Sichuan cuisine?

Making materials of boiled bullfrog: main ingredient: bullfrog 350g \x0d\ auxiliary material: lettuce (with round leaves) 150g \x0d\ seasoning: onion 10g, garlic (with white skin) 10g, ginger 5g, and pepper (dried red tip). \x0d\2。 Mix bullfrog with spicy powder, and marinate for15min; \x0d\3。 Stir-fry the bullfrog in a hot oil pan until it is jade white; \x0d\4。 Continue to drain oil, then add onion, ginger, garlic, pointed red pepper and spicy powder and stir-fry until fragrant; \x0d\5。 Add a bowl of water, and then add the baked bullfrog; \x0d\6。 Add cooking wine, salt and soy sauce in turn until nearly cooked; \x0d\7。 Add lettuce leaves and chicken essence to serve.