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Frog with Dried Tangerine Peel
|Frog with Dried Tangerine Peel|
! pouind frogs legs, skinned, each leg cut in half
3 ounces hasma, prepared as in the first recipe with this article
Peel of half a dried tangerine, soaked until soft, then slivered
3 slices fresh ginger, peeled and slivered
2 scallions, slivered at an angle
2 to 3 Tablespoons salted Sichuan vegetable, soaked in two cups of warm mater for ten minutes, then discard this water, and mince this vegetable
1 quart chicken broth (optional)
2 Tablespoons cornstarch
2 Tablespoons thin soy sauce
1 Tablespoon rice wine
1 teaspoon ganulated sugar
1. Put one cup water in a wok, add the frogs legs, prepared hasma, and the softened tangerine peel and simmer for five minutes.
2. Next add the ginger, scallions, Sichuan vegetable, soy sauce, rice wine, and the sugar and simmer for eight more minutes, adding the broth if using this as a soup.
3. Finally, stir in the cornstarch minced with two tablespoons cold water, and stir for two minutes; then serve.