Stew toad soup, tonic or stew after boiling.

1, dry the Rana chensinensis, remove the oil and soak it in warm and cold water 12 hours.

2. When it becomes a crystal white ball-shaped cake, after it is soaked, add crystal sugar and appropriate amount of water. It is advisable to steam the bowl with medium heat for about ten minutes (that is, five or six minutes after boiling). You can eat it. After steaming, the frog oil is moist as jade, white and translucent, soft and smooth at the entrance, fragrant and pleasant, and it is a good product for nourishing and beautifying.

Extended data

The Chinese name of Rana chensinensis is Rana chensinensis, also known as chinese forest frog and Rana harzianum.

Rana chensinensis, a pure wild animal, is a mountainous area in the northeast of China, including the Changbai Mountains, most of Xiaoxing 'anling and the hinterland of Zhangguangcailing, also known as Rana chensinensis. It is completely different from toad and frog. Only in China, it is classified as a vulnerable (V) species. It is a rare amphibian with medicinal, tonic and cosmetic functions.

The meat of Rana chensinensis is tender and easy to be digested and absorbed by human body. It is suitable for people of all ages, especially the infirm and the elderly, and has high dietary value. After cooking, it can release a large number of nitrogen-containing extracts such as myosin and amino acids, so it tastes fragrant. Because of its delicious taste and rich nutrition, Rana chensinensis has become a tribute in the Ming and Qing dynasties, and it has been listed as the "Eight Treasures" of the court (ginseng, wing, bone, stomach, Artemisia, palm, frog and tendon), "Four Mountain Treasures" (bear's paw, frog, flying dragon and monkey head) and "New Three Treasures of Northeast China" (frog)

References:

Baidu encyclopedia-dried forest frog