Steamed Stone Frog
A classic Yunnan banquet dish, steamed with chicken broth and stone frog, featuring tender meat and a delicate, savory flavor.
Ingredients
live stone frogs
700 g
refined salt
10 g
cooked Yunnan ham (julienned)
30 g
MSG
3 g
old egg yolk cake (julienned)
30 g
white pepper powder
3 g
scallion (cut into fine strips)
30 g
chicken fat
10 g
ginger (cut into fine strips)
30 g
chicken clear broth
500 g
Instructions
1
Ingredient Preparation
Skin the stone frogs, slice open the belly to remove the innards, and chop off the heads and claws. Chop into 3 cm long pieces with the bone intact and rinse thoroughly in clean water. Cut the scallions and ginger into fine strips. Cut the Yunnan ham and old egg yolk cake into thin strips.
2
Steaming
Pour the chicken clear broth into a large soup bowl, then add the scallions, ginger, Yunnan ham, egg yolk cake, white pepper, and stone frogs. Steam over high heat for 17 minutes. Remove from the steamer, season with salt and MSG to taste, drizzle with the chicken fat, and serve.
