1 old coconut, 3 frogs (each of 150g), some wolfberries, 50g lean pork, 2 dried shiitake mushrooms, 60g hashima (concentrated), some ginger, 500ml stock.
SEASONINGS:
1/2t salt, some ground white pepper.
PREPARATION :
1. Discard the heads, web, skin and innards of 3 frogs; Rinse; Cut into pieces; Blanch in boiling water for 1 minute; Remove and drain.
2. Soak wolfberries in water till soft; Remove and drain.
3. Soak dried shiitake mushrooms in water till soft; Remove and drain; Dice.
4. Rinse lean pork; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Dice.
5. Peel, rinse and slice ginger.
6. Man an opening on a coconut; Pour out the coconut juice; Rinse the coconut shells; Drain; Reserve the coconut juice for later use.
7. Arrange the frogs, lean pork and dried shiitake mushrooms in the coconut shells; Add the hashima and wolfberries; Pour in the coconut juice.
8. Add 500ml stock to a pot; Bring to the boil over a high heat; Turn off the heat; Pour in the coconut shell; Add ginger.
9. Arrange a steaming rack in a deep wok; Pour water into the wok till 1/4 height of the coconut shell; Bring to the boil over a high heat; Arrange the coconut shell on the rack; Cover the wok with a lid; Steam over a high heat for 15 minutes; Steam over a low heat for 90 minutes; Flavor with the seasonngs. Ready to serve.
