toad xianbao

Jin Chan Xian Bao is a special dish in Changchun, Jilin Province. Add cornstarch to spinach juice to make eight pictographic lotus leaves, and wrap them around the plate. Add boiling water to the spoon, scald the frog and take it out, then widen the oil in the spoon. When it is 40% to 50% hot, fry the frog in the oil and take it out. Heat the oil in the spoon, fry the garlic cloves until fragrant, add the broth, soy sauce, refined salt and monosodium glutamate, add the Oviductus Ranae and bring to a boil over high heat, skim the floating foam, reduce the heat to crisp and rotten, thicken the soup when it is thick, pour sesame oil out of the spoon, and place it on eight pictographic lotus leaves. Put the prepared Oviductus Ranae, Tremella fuciformis and Lycium barbarum into a spoon, add clear water, bring the crystal sugar to a boil, and simmer for 10 minutes. When the soup is thick, put it into a bowl, and decorate it with fragrant incense and carrot flowers.
Reprinted with attribution： http://cnlocality.com/(Chinese Specialty Products)