2. Cut the frog into pieces with scissors.

3. Blanch the lean meat, wash it, cover it with appropriate amount of water, bring it to a boil over high fire, add ginger slices, keep garlic peeled, and simmer for half an hour on low fire (60℃).

4. Add the processed frog and simmer for 1.5 hours. Finally, add Lycium barbarum, cover with salt and turn off the fire.