Seasoning: ginger slices, garlic slices, salt, chicken essence, starch, pepper, carved wine and salad oil.

1. Peel the frog, add salt, chicken essence and starch for sizing, and oil it for later use; Wash the cowpea, blanch it and tie a knot for later use.

2. Heat oil in the pan, stir-fry ginger slices and garlic slices, add raw materials, add salt, chicken essence, pepper and carved wine to taste and cook.