1 1/3 oz conpoy
3/4 lb hairy gourd
10 oz frog
2 slices ginger
- Wash conpoy, soak in warm water for a while
- Peel, wash and slice hairy gourd.
- Gut and wash frog. Blanch in boiling water and drain.
- Sauté ginger. Add suitable amount of water and conpoy. Bring to a boil. Put in hairy gourd and frog. Boil for about 2 hours. Stir in seasoning. Serve hot.