Ingredients
600 g (about 1 1/3 lbs) frog legs.
Seasonings
15 scallions, 10 slices ginger, 25 g (about 1 oz) cloud ear fungus, 10 fried gluten puffs, red dates, salt, sugar, light soy sauce, dark soy sauce, ginger juice, rice wine, cornstarch, and oyster sauce, each to taste.
Instructions
1. Cut scallions into 2-inch lengths; skin the frog legs, rinse and pat dry, then chop into pieces, marinate with the marinade for 10 minutes, then blanch in oil; heat 2 tablespoons oil, sauté ginger and scallions until fragrant, add the frog pieces and toss well, drizzle in 2 teaspoons wine, then turn off the heat; blanch the fried gluten puffs in boiling water until softened, drain and cut each piece in half; soak the cloud ear fungus in water until softened, rinse clean, boil for 5 minutes, then drain.
2. Add 1 tablespoon of oil to the clay pot, then add cloud ear mushrooms and fried tofu puffs. Pour in the seasonings and bring to a boil, cooking for a moment before thickening with a cornstarch slurry. Add the frog meat, ginger, and scallions, stirring everything together until well combined, then bring to a boil again. In a separate pot, cook the rice until done, then transfer the frog mixture on top and let it simmer together for a few more minutes. Serve directly in the clay pot. This dish is light, refreshing, and never greasy.