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配制方法:以1次配制1斤为例,先取小麻油半斤,倒入铁锅内烧开,将癞蛤蟆5～7只(晒干或活的均可)放入炸至焦黄炭化,去渣存油,为一等份,存放在瓷杯内。再取小麻油半斤倒入铁锅内烧开,将全虫35～45只放入油内炸至焦黄炭化,去渣存油,为另一等份。将鸡蛋煮熟,剥取蛋黄放入铁锅内煎熬,每一个鸡蛋黄可炼出蛋黄油1.5至3.0毫升,共炼取鸡蛋油半斤,为第三等份。然后,将以上三等份混合均匀,
Preparation method: Take 1 kg of 1 time as an example, first take half a catty of sesame oil, pour it into a wok and boil it. Place 5 to 7 sticks (dry or live) and fry brown charcoal and slag. Store oil in one aliquot and store it in a porcelain cup. Then take half a catty of sesame oil and pour it into the iron pan to boil. Put 35 to 45 whole insects into the oil and fry them to burn yellow carbonized oil to the residue for another equal part. Cook the eggs, strip the egg yolks and cook them in an iron pan. Each egg yolk can be used to make 1.5 to 3.0 ml of egg butter. A total of about half a catty of egg oil is taken for the third equal portion. Then, mix the above three equal parts,