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Frogs Leg Soup

Soups and Congees

Frogs Leg Soup
1 pound frogs legs (if frozen, defrost them)
16-24 cloves garlic, peeled
6 slices ginger, minced fine
1/2 cup Fujian Loh Chiew wine (or other rice wine)
1/4 teaspoon ground white pepper
dash of salt
1 teaspoon sesame oil
1. Cut the legs into segments, then blanch them one minute, then drain. Do not put into cold water if using immediately.
2. Put frogs legs into an electric rice cooker with the garlic, ginger, and wine.
3. Bring two quarts of water to the boil and pour it into the rice-cooker. Cook for ten minutes.
Add pepper and salt and sesame oil and serve.

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