Bullfrogs are not necessarily heavy and heavy, but they are delicious. Simply a tomato soup base, and put some vegetarian ingredients in the right amount. It is already very delicious.
Bullfrogs let the market slaughter and wash, cut into a palatable size with the kitchen, and use it. The other ingredients are washed separately, the tomato is cut into pieces, and the yuba is warmed and soaked.
Heat the oil in the pot and sauté the good-fried bullfrog section until the surface is white. The oil is picked up and set aside.
After the remaining oil, the ginger and garlic are scented, and then put into a tomato block and stir-fry the juice. After heating and boiling, thicken the yuba and mushroom.
Finally, put the bullfrog section that has been oiled beforehand, simmer for three to five minutes, add a little salt and sugar to taste, and sprinkle with coriander leaves and chopped green onion.