Boiled bullfrog

Wash and cut the bullfrog into sections, add white wine, starch, a little salt, soy sauce and water, mix well, and marinate in the refrigerator.

Cut the loofah into cubes and shred the onion and set aside.

Prepare other materials for later use.

Heat oil in a pan, a little more than usual, and add peppercorns and cumin.

Add ginger, garlic, pickled pepper, and dried chili and stir-fry until fragrant.

Add onions and continue to sauté.

When the onions are slightly soft, add the bullfrog and stir-fry quickly.

Add appropriate amount of water and simmer for about five minutes.

Pour in the loofah and continue to simmer.

When the loofah becomes soft, add allspice powder and pepper, then add a little white vinegar and MSG to taste.

First spread the loofah on the bottom of the bowl, then place the bullfrog on top, and finally add coriander and sesame seeds.

Pour hot oil in the pan over the coriander and sesame seeds, and the dish is complete.

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