Supplementary Ingredients: herbs: 6g of diclofenac peel, 3g of ephedra, 6g of sambucus bark, 3g of licorice, 1.5g of cinnamon stick
Seasoning: 1/2tbsp of wine, 1/2 tsp of salt
How to make it:
1. Wash the bullfrog and chop it into cubes; put garlic into the frying pan Deep fry.
2. Put the bullfrog into the pot, add all the herbs, ginger, cooking wine, garlic, salt and 400ml of water.
3. Simmer for 15 minutes, sprinkle with green garlic and serve.
Tips:
1. The garlic is slightly fried first so that the garlic flavor is not too heavy, which is easier to accept for people who don't like garlic; it is also non-fried, which is healthier.
2. Bullfrogs can be purchased processed and cooked, but it is better to have freshly killed meat.
Features: This dish can relieve cough and asthma, and has a soothing effect on lung heat, cough, labor and wheezing, and bronchitis.