雲耳火腿蒸田雞

Ingredients

• frogs 1 lb

• black fungus pinch

• chinese ham 5 slices

• ginger 3 slices

• spring onion 2 stalks

Seasonings

• light soy 1/2 tsp

• sugar pinch

• ginger juice 1 tsp

• wine 1 tsp

• cornflour 1 tsp

• sesame oil pinch

• oil pinch

Method

1. Scald ham and slice.

2. Soak dried fungus until soft and rinse.

3. Wash frogs. Chop up and marinated with seasonings for 20 minutes.

4. Cut ginger into thin slices. Diec spring onion.

5. Mix frogs with ginger slices, fungus and ham. Transfer to a deep plate. Steam over high heat for 12 minutes. Sprinkle with spring onion and steams for 1 minute more. Serve.

Frogs	Chinese Ham	Black Fungus

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