Cherry Jade Leaves
Cherry Jade Leaves. The upper section of a frog’s thigh is used, sliced in a way that bone shows at the bottom but not at the top. The meat is colored, deep-fried, then dried until it takes on the shape of a cherry. It is then returned to the wok to be stir-fried, colored, glazed, and plated with the stems facing upward. Sliced braised pig liver, cut into five-leaf shapes, is arranged to accompany the “cherries,” and seasoning is added before serving.
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