1. Peel, rinse and shred ginger.
2. Discard the skins of frogs; Rinse and cut into pieces; Marinate in seasoning (1) with shredded ginger for 1 hour.
3. Rinse white rice; Marinate in seasoning (2) briefly.
4. Discard the wilted leaves of Chinese flowering cabbage; Soak in water for 30 minutes; Remove and drain; Blanch in boiling water with some sugar and oil for 3 minutes; Remove and drain.
5. Pour the rice and 2 cups of water into a greased clay pot; Bring to the boil over a high heat; Arrange all the ingredients on the rice; Cover the pot with a lid; Cook over a low heat till slightly burnt (about 8 minutes); Turn off the heat and leave it with the lid covered for 15 minutes.
6. Add seasoning (3) to a small wok and mix well; Bring to the boil over a medium heat; Turn off the heat to be the dipping sauce.
7. Garnish with the Chinese flowering cabbage; Serve with the dipping sauce.
