Ingredients: Sophora japonica frog 35g cucumber 1g water-borne auricularia auricula 2g wild pepper 2g wild pepper water 25g egg white 2g dry starch, refined salt and cooking wine (about 1g consumption)

Method:

1. Wash frog meat and cut it into 5cm pieces. Wash cucumber and cut into diamond-shaped pieces; Wild pepper is pedicled.

2. Clean the pan, add the refined oil and heat it to 3% to 4%, add the frog blocks of Sophora japonica, disperse them with chopsticks, stir-fry until the surface is white, pour out the excess oil, then cook the cooking wine, pour in the wild pepper and fungus, stir-fry the fragrance, add a proper amount of clear water, add the refined salt and wild pepper water after boiling, and add the cucumber blocks and slightly burn them.

characteristics: the frog meat is tender, salty and slightly spicy, with strong wild pepper flavor.