1, jumping frog processing wash, chopped small pieces, add wine marinade for half an hour.

2, ginger and garlic slices, cabbage torn into large pieces, cucumber cut into strips.

3, pour oil in the pan and heat, fifty percent hot, small fire fragrance pepper, ginger and garlic slices, pickled peppers stir-fried, into the jumping frog, stir-fry until the meat color white, add red 99 hot pot base and water, stir-fry evenly.

4, another pot, cabbage and cucumber on the bottom of the pot, pour jumping frogs, and then boil can be eaten.