Ingredients: 350g of bullfrog meat, 20g of cucumber 1 00g, 20g of water-borne fungus, 20g of pepper, 20g of pepper water, 20g of egg white, dried starch1slice, refined salt and cooking wine, and 200g of refined oil (about100g).

Method:

1. Wash the pheasant, chop it into 5cm pieces, wash the blood with clear water, and then size it with refined salt, egg white and dry starch; Wash cucumber and cut into diamond-shaped pieces; Wild pepper with pedicle.

2. Wash the pan, add refined oil and heat it to 30% to 40%, add bullfrog blocks, stir-fry with chopsticks until the surface turns white, pour out excess oil, then cook wine, add pepper and fungus, stir-fry for fragrance, add appropriate amount of water, boil, add refined salt and pepper water, add cucumber blocks, and then take it out of the pan.

Features: Tian chicken is tender, salty and slightly spicy, and wild pepper is strong.