The grass toad is also called the stone toad.

Home-style toad stew: Ingredients: 25 grass toads, onions, ginger, garlic, cooking wine, soy sauce, salt and pepper, farmhouse miso, dried chili peppers, soybean oil

1 Blanch the toads in winter. There is no food in the stomach. To put it directly into the pot, wash the toads twice with water, boil water in the pot and add onion, ginger and cooking wine to remove the smell. When the water is 70% hot (the water temperature is just right for the toads to swim to death), put the toads into the pot one by one and blanch off the tops. Remove the mucus and place it in a basin for later use.

2 Wash the pot, heat it with soybean oil, add dried chili peppers, green onions and ginger until fragrant, add farmhouse miso, pour in the blanched toads, add dark soy sauce to adjust color, stir-fry a few times and add water (covered) Toads are enough), add pepper, a small amount of salt and bring to a boil over high heat, then turn to low heat and simmer for half an hour, then reduce the juice over high heat, add minced garlic and chicken essence, and serve.

Home-style toad stew is ready. It is best to use female toads, which are large and have seeds that are particularly fragrant.