1, raw materials: stone frogs, pigeon eggs, wolfberries; seasonings: salt, rice wine, monosodium glutamate, ginger

2, production: the stone frog slaughtered and washed and cut into pieces, stone frogs cleaned with salt, and after that, cleaned and cleaned the internal organs.

3, put the cleaned stone frog into the stew pot, add salt, rice wine, ginger boil, then put the wolfberry, pigeon eggs, monosodium glutamate stew two minutes.

4, stone frog (Quasipaaspinosa) standard name spiny-breasted frog, also known as stone clams, stone chickens, chickens, stone jelly, flying fish, stone scales, stone toad, stone toad, stone shrimp toad, stone puddle frogs, stone chaotic, wood acacia (Kawanan) and so on, is a kind of amphibian class anurans, Frogs, a family of animals. Wild stone frogs are chosen as the main ingredient and stewed with farmhouse rice wine and water. The wine removes the fishiness of the stone frogs, and the water reduces the strength of the rice wine. The stewed soup has the mellow aroma of rice wine and the fresh flavor of stone frogs. After stewing, the nutrients of the frog meat is easier to release, easy to absorb; while the rice wine stew boiling, part of the alcohol volatilization and dilution, the soup is more gentle and nourishing.