A special dish selected from Imperial Cuisine.
Ingredients: 2008 of abalone, 1008 of mashed chicken, two eggs mushroom and dried slices of tender bamboo shoots 25g respectively, ham and fish guts 50g respectively 28 peas, Fa Cai 15g, chicken soup 300g, MSG 3g, cooking wine 5g, chicken oil 15g, maize powder 25g, white flour 5g and salt 3g.
Method: First make a paste of egg, mashed chicken, salt, ooking wine, MSG, 5g of maize and 5g of white flour ut the mushroom. dried slices of tender hamhnn hoots, ham and fish guts nto long narrow pieces. Open the abalon and then scoop them out of their shells
Cut a slice from the inside of each and put to one side aste the mixture onto your scooped out abalone. Add peas,two apiece, to represent frogs" eyes and add Fa Cai for the noses.
Then steam the "frogs". Put the pieces you cut earlier into boiling water nd then boil them in 100g of chicken soup for a short while. Arrange on a plate. Make sure the frogs' mouths are facing side. Boil the other 200g of soup. When it is boiling, put MSG, cooking wine, salt, chicken oil and 15g of maize into it. arefully pour this soup onto the plate. Put a lotus in the center for decoration.
