Ingredients
20 stone frogs (or frog legs), 10 g (about 2 teaspoons) cornstarch, 2 green bell peppers, and 2 each of red and green cherries.
Seasonings
Sesame oil, fermented rice wine, scallions, and ginger, each to taste.
Instructions
1. Wash the stone frog, keep the legs and remove the bones, marinate with MSG, scallions, and ginger, then coat with dry cornstarch and set aside.
2. Heat the pan, add sesame oil, and once hot, fry the stone frog legs until cooked through; remove and arrange on a plate, then cut the green bell pepper into leaf shapes and use them along with red and green cherries for garnish.