2. Production: Shi Wa slaughtered, washed and cut into pieces, Shi Wa washed with salt, and then the internal organs were cleaned.
3. Put the washed Shi Wa in a saucepan, add salt, rice wine and ginger to boil, then add Lycium barbarum, pigeon eggs and monosodium glutamate to stew for two minutes.
4. The standard name of Shi Wa, Caspaspinosa, is also known as clam, pheasant, pheasant, flying fish, scale, toad, frog, pit frog, stone chaos, Sophora japonica (South Sichuan) and so on. It is an amphibian koala. Wild Shi Wa is selected as the main material, and it is made by adding peasant rice wine and water. Wine can destroy Shi Wa, but water can reduce the strength of rice wine. Stewed soup has both the mellow flavor of rice wine and the fragrance of Shi Wa. After stewing, the nutrients in frog meat are easier to be released and absorbed; When rice wine is boiled, some alcohol is evaporated and diluted, and the soup is milder and healthier.