250g frog legs, 100g bread crumbs, an egg, bits of salt, gourmet powder, pepper, rice wine, water chestnut powder

RECIPE

1. After cleaning the frog legs, remove the bones from them, then pickle them in the mixture of the salt, gourmet powder, rice wine for about 10 minutes.
2. Coat the pickled frog legs with dry water chestnut powder, dip them in the stirred egg white and yold, dust them with the bread crumbs, chafe them into balls with palms, skewer them together by bamboo pieces, skewer 5 balls onto each piece, then saute them in hot oil to be done, place them in a dish in order.
3. Block them with cucumber slices, circle them with peonies sculpted from squash.