Rock Sugar Snow Frog

Rock Sugar Snow Frog

　　This dish features frog oil as the main ingredient. The frog oil is blanched thoroughly in hot water, then stewed with rock sugar, and complemented with cherry preserves, diced green plums, and more. The finished dish is brightly colored, sweet, and fragrant, with effects that help dissolve phlegm and clear internal heat.

　　This dish features frog oil as the main ingredient. The frog oil is blanched thoroughly in hot water, then stewed with rock sugar, and complemented with cherry preserves, diced green plums, and more. The finished dish is brightly colored, sweet, and fragrant, with effects that help dissolve phlegm and clear internal heat. As Harbin is close to the Greater Khingan Mountains forest area, it is one of China’s main production regions for snow frog. Although it is pricey, it is indeed a fine product. High-end restaurants typically charge over a hundred yuan per serving.

　　Snow frog is warm in nature, with a sweet and slightly salty taste. It functions to nourish weakness, reduce fever, moisten lungs, and nourish yin. It is extremely nutritious, containing up to 43% protein, only 4% fat, along with inorganic salts such as phosphorus and sulfur, and various vitamins. It is a high-protein, low-fat precious tonic. Rock sugar is neutral in nature and sweet in taste, functioning to moisten lungs, promote body fluids, and nourish qi. When used together, they work to eliminate illness, cleanse the skin, and maintain beauty and youthfulness.

　　Ingredients

　　10–20 grams of snow frog, 1–2 red dates, 80–100 grams of rock sugar.

　　Preparation

　　Soak the snow frog for 3–4 days, wash to remove impurities, then rinse again with clean water. Place it in a stewing cup with the rock sugar, add an appropriate amount of cold water, cover, and simmer over low heat for 2 hours. This amount serves 2 people.