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1) De-bone frog leg. Wash and dry with a towel. Put frog meat in a bowl and add salt, cooking wine, egg white, cornstarch and sesame oil.
2) Cut young chive into sections. Mince garlic and ginger.
3) Heat up wok and add oil. Deep fry frog leg until color changes. Drain oil.
4) Heat up wok again, and add three tablespoon of oil. Add Lysium Chinense, chive, garlic and ginger. Add cooking wine, sugar, MSG. Add frog meat. Add cornstarch solution to thicken up the sauce, while frying. Add vinegar, sesame oil, pepper powder. Serve.
