Ingredients:Frog legs12 ounces,Mushroomsfour pieces, bamboo shoots two ounces,celery(or chopped green onions) two stalks, several turnips, ginger a few small pieces,garlic paste one teaspoon, fried until fragrant,sesame seedsone tablespoon.Marinade: ginger juice three-quarters teaspoon, wine three-quarters teaspoon,

soy saucetwo teaspoons, cornstarch half teaspoon, oil one tablespoon.Seasoning: sesame paste one tablespoon, mustard paste one teaspoon, a little sesame oil, a little monosodium glutamate, salt one-quarter teaspoon, four tablespoons of broth.Steps: 1. Soak mushrooms until soft, drain and remove the stems, cut larger pieces into halves, add one-sixth teaspoon sugar and toss evenly.

2. Boil bamboo shoots in boiling water with a little saltforfifteen minutes, take out and cool under running water, then slice.(Use canned bamboo shoots, rinse and cut into pieces if using canned ones) 4. Clean frog legs after de-feathering, pat dry and slice, marinate with marinade for fifteen minutes, quickly fry in oil.5. Heat two tablespoons of oil, stir-fry ginger, bamboo shoots, mushrooms, add garlic paste and fried frog legs, stir-fry briefly, add seasoning and toss evenly until the sauce is nearly reduced, then add celery and turnips, stir-fry together, serve on a plate, sprinkle with sesame seeds.Add the bamboo shoots to half a cup of broth and cook for five minutes. Scoop out and drain the water.(Or use half a cup of water and half a teaspoon of chicken powder as a substitute for the broth) 4. Clean and dry the frog after deboning, cut into pieces, marinate with marinade for fifteen minutes, and quick-fry in oil.5. Heat two tablespoons of oil, stir-fry the ginger, bamboo shoots, and winter mushrooms. Add garlic paste, stir-fry the frogs briefly, add seasonings and stir evenly, cover the wok and cook until the sauce is nearly dry, then add celery and sweet potatoes, stir-fry evenly, serve on a plate, sprinkle with sesame seeds.

This answer comes fromCooking NetOfficial Website