Remove the roots from the green onions, wash, and finely chop. Mince the white parts of the green onions. Peel and mince the garlic. Clean the frog meat, then marinate it with minced garlic, minced white parts of green onion, dried chili peppers, 1 tablespoon white cooking wine, 1 teaspoon seasoning powder, and mix well. Let it marinate for 30 minutes. Rinse the rice and add it to a pot with 2 cups water (about 500 ml) and 1/3 teaspoon salt. Cook into a porridge.

Sauté the garlic in oil until fragrant, then add the marinated frog meat and stir until it firms up. Add 1/2 cup water, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sugar. Stir well so the frog absorbs the flavors. Cook until the sauce reduces, then turn off the heat.

Spoon the porridge into bowls, drizzle with a little sesame oil, sprinkle with ground black pepper and chopped green onions. Serve the frog meat on a separate plate or bowl. This dish is best enjoyed hot.