Ingredients
750 g (about 1.6 lbs) stone frog, 25 g (about 1 oz) soaked black fungus, 50 g (about 1.8 oz) each cooked ham slices and cooked bamboo shoot slices, chicken broth as needed.
Seasonings
To taste: cooking wine, fine salt, MSG, sugar, sliced ginger, garlic cloves, and lard.
Instructions
1. Make a small cut at the neck of each frog with a knife, peel off the skin from the opening, remove the innards, chop off the head and claws, wash clean, and cut each frog into 4 pieces; wash the wood ear mushrooms and tear them into small pieces.
2. Place the frog legs in a soup bowl, then add cooking wine, salt, sugar, MSG, ginger slices, garlic cloves, lard, chicken broth, wood ear mushrooms, ham slices, and bamboo shoot slices. Cover the bowl with a large plate and steam for half an hour before serving. This dish features a fragrant, clear broth with tender, silky meat and a pure, rich flavor, long regarded as a delicacy.