Braised Stone Frog in Brown Sauce
Remove the head and claws of the stone frog, clean out the internal organs, cut into chunks, and deep-fry. Cook with four types of millet, adding yellow wine, soy sauce, salt, and broth. Simmer over low heat until tender, then reduce the sauce quickly over high heat and drizzle with sesame oil. This dish is rich, tender, and extremely flavorful.
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