Frog Skin

Frog Skin

　　Frog Skin

　　Frog Skin, also known as Tree Butterfly, has a mild flavor and neutral nature. At first bite, it tastes slightly bitter but becomes more aromatic the more you chew. It’s similar to wood ear mushrooms but harder and crispier, and somewhat like fried fish skin. When stir-fried with fresh meat, it’s crispy and chewy. Tree Butterfly should be cleaned first, then briefly blanched in boiling water, drained, and rinsed before being stir-fried, stewed, or served cold. The resulting dishes are deliciously refreshing with a strong wild flavor.

　　Spicy and Sour Tree Bark

　　Actually, it’s a type of moss-like vegetation found on trees in Yunnan’s primeval forests. Because it looks very much like frog skin, locals in Yunnan call it “Frog Skin.”

　　First, it’s briefly blanched in boiling water, then mixed with Yunnan’s specialty millet chili peppers and distinctive local seasonings. At first glance, it looks like a big plate of something that resembles frog skin, covered with emerald green patterns. It tastes sour and spicy—first-timers might find it a bit unusual—but the texture is remarkably unique, offering a pleasantly expansive crispiness with a very special aroma. The longer you chew, the more the fragrance lingers.

　　Stir-fried Frog Skin with Ham

　　After cleaning the Frog Skin, it’s briefly blanched in boiling water, then stir-fried with ham before serving. The Frog Skin has a slightly astringent taste, and when stir-fried with tender, fragrant ham, the combination feels oddly blended, but it’s oddly addictive once you’ve tried it.

　　Stir-fried Frog Skin

　　After cleaning the Frog Skin, it’s soaked in ham broth and then stir-fried before serving. At first bite, it might not taste like much, but after a few more chews, your tongue picks up a slight numbing sensation along with a hint of the ham’s umami. The more you eat, the stronger the numbing feeling becomes. Frog Skin can also be used in soups or hot pot and is believed to help with weight loss and fat reduction.

　　Additionally, it shouldn’t be soaked in water for too long, or it will lose much of its flavor. Be sure to control the blanching time carefully.