Spicy frog stew

Rinse the Frog legs thoroughly, pat them dry, and chop into bite-sized pieces. Marinate the Frog legs with 15g Shaoxing wine, 10g Light soy sauce, Cornstarch, and White pepper for 15 minutes.

Bring a pot of water to a boil. Add the Bean sprouts and blanch for 1 minute. Remove and place them into a large serving bowl. Repeat with the Enoki mushrooms, blanching for 30 seconds, then add them to the serving bowl.

Heat 30g Vegetable oil in a wok over high heat. Quickly stir-fry the marinated Frog legs until they just turn opaque, about 1-2 minutes. Remove the Frog legs and set them aside.