Fresh in the shell.

Steps to stir-fry bullfrog scallops: 1. Blanch the bullfrog scallops in cold water, add an appropriate amount of cooking wine, and cut onions, green and red peppers into cubes.

2. Add cooking oil, add ginger, stir-fry the bean paste until it becomes colourful, add the bullfrog/sixtie, add 1.5 spoons of cooking wine, a spoonful of oyster sauce and a spoonful of light soy sauce.

3. Stir-fry and release water until half of the ingredients are covered. Cover and cook over high heat.

4. Add onions, green and red peppers, cook for five minutes, add a spoonful of sugar, use soy sauce to add color, and reduce the juice over high heat.