- 500g edible frog
- 100g lily bulbs
- 50g bamboo fungus
- 15g white fungus
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.