Ingredients
-
500g edible frog
-
100g lily bulbs
-
50g bamboo fungus
-
15g white fungus
-
salt
Directions
Tips
1. For this soup, do not simmer over more than 1.5 hours, otherwise, the frog meat can be almost dissolved into the soup. You can also cut frog meat into large pieces to prevent this.
2. Add 3-5 ginger slices into the pot to prevent the bad taste from the frog meat.
Steps
|
1
Done
10 minutes
|
Remove the frog’s head, skin, and gut. Cut into pieces. |
|
2
Done
10 minutes
|
Peel lily bulbs into slices, wash and clean. Soak white fungus into the water, then tear into small pieces. Wash and clean bamboo fungus. |
|
3
Done
60 minutes
|
Add water to a stew pot. Add frog, lily bulbs, bamboo fungus, and white fungus. Simmer over a low fire for 1 hour. Add salt for seasoning. Serve. |
