Stewed chinese forest frog with rock candy and papaya is a delicious and famous dish of Han nationality, which belongs to Cantonese cuisine. Traditional Chinese medicine believes that rock sugar has the functions of moistening lung, relieving cough, clearing phlegm and removing fire. It is also an auxiliary material for brewing pharmaceutical wine and stewing tonic. Soak the snow clam cream in water for four hours or one night, remove the dirt, wash it, put it in boiling water for a while, take it up and drip it dry. Wash the skin of papaya, cut out 2/5 of the top as a cover, cut the papaya cup into sawtooth shape, dig out the core and pulp, and put the papaya into the stew. Dissolve the crystal sugar with water, then put it in the snow clam cream for half an hour, add fresh milk, wait until it rolls, pour it into the papaya cup, cover it, insert the papaya cover with a toothpick, and stew for one hour.